Zucchini Chocolate Cake (No Flour)
If you’re searching for a delicious, moist cake that fits perfectly into both dessert and snack time, look no further than this Zucchini Chocolate Cake. Made without flour, this cake offers a healthier twist on a classic treat. The best part? You won’t even taste the zucchini, making it a sneaky way to add some veggies into your diet!
Why Make This Recipe
This Zucchini Chocolate Cake is a fantastic recipe for several reasons. First, it is gluten-free, making it perfect for those who have gluten sensitivities or celiac disease. Second, the zucchini keeps the cake incredibly moist and adds a unique texture. Plus, this recipe is simple and quick to make! Whether for a birthday party, potluck, or just a treat for yourself, this cake is sure to impress everyone who tries it.
How to Make Zucchini Chocolate Cake
Making Zucchini Chocolate Cake is easy and fun! Here’s how you can whip up this delightful dessert in no time.
Ingredients:
- 1 1⁄2 cups finely grated zucchini (squeeze out excess moisture)
- 2 large eggs
- 1⁄2 cup maple syrup or honey
- 1⁄4 cup melted butter or coconut oil
- 1 tsp vanilla extract
- 1⁄2 cup unsweetened cocoa powder
- 1⁄2 cup almond flour
- 1⁄4 tsp salt
- 1⁄2 tsp baking soda
- Optional: 1⁄2 cup chocolate chips or chunks
- Optional: pinch of cinnamon or espresso powder
Directions:
- Preheat your oven to 350°F (175°C). Grease or line a 9-inch round or square baking pan with parchment paper.
- Grate the zucchini finely and squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. Set it aside.
- In a large bowl, whisk together the eggs, maple syrup (or honey), melted butter (or coconut oil), and vanilla extract until well combined.
- Stir in the cocoa powder, almond flour, salt, and baking soda until the mixture becomes a smooth batter.
- Gently fold in the grated zucchini until evenly distributed.
- Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the cake to cool completely in the pan before slicing. Enjoy as-is or top with a dusting of powdered sugar, a drizzle of melted chocolate, or a dollop of Greek yogurt or whipped cream.
How to Serve Zucchini Chocolate Cake
You can serve this cake warm or at room temperature. For a delightful treat, try adding a scoop of ice cream or a dollop of whipped cream on top. Dusting with powdered sugar adds a nice touch too!
How to Store Zucchini Chocolate Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it for a longer time, you can refrigerate it for up to a week. This cake also freezes well, so feel free to wrap slices individually and store them in the freezer for up to 3 months.
Tips to Make Zucchini Chocolate Cake
- Make sure to squeeze out as much moisture as possible from the zucchini to avoid a soggy cake.
- Feel free to add a pinch of cinnamon or espresso powder to enhance the chocolate flavor.
- For those who love chocolate, mix in some chocolate chips or chunks for added richness.
Variation
You can customize this cake by swapping the almond flour with a different nut flour or adding nuts for extra crunch. You can also experiment with sweeteners, using coconut sugar or agave syrup if you prefer.
FAQs
Can I use frozen zucchini for this recipe?
Yes! Just make sure to thaw it and squeeze out any excess moisture before using.
How can I make this cake healthier?
You can reduce the amount of syrup or honey used or substitute with a sugar alternative. Using applesauce as a sweetener can also work well.
Can I make this cake ahead of time?
Absolutely! This cake stays fresh for a few days, making it an excellent make-ahead dessert. Just store it properly to keep it moist.
Now you can enjoy making this Zucchini Chocolate Cake that’s not only delicious but also a little nutritious! Happy baking!
