Dark Chocolate Zucchini Cake (gf + df option)
My favorite type of chocolate cake is one that’s fudgy, moist, and intensely chocolatey. You’d never guess that it also has zucchini baked into it! The zucchini in this cake goes undetected when it comes to taste, but certainly not texture. Zucchini is what brings all the moisture that the perfect cake needs. The batter rises so well, adding a great fluffiness as well.
Happy baking!
xoxo
The Secret GF
Ingredients:
1 ½ cups shredded zucchini (about 2 zucchini)
½ cup agave
⅓ cup melted coconut oil
2 eggs
¼ cup almond milk
1 ¾ cups Not Your Mama’s Flour
½ cup coconut sugar
½ cup cacao powder
1 tsp baking soda
½ tsp salt
1 cup dark chocolate chips
1 batch vanilla frosting (I used Simple Mills)
½ cup cacao nibs (to sprinkle on top)
Steps:
Preheat the oven to 325°F. Line an 8.5x4.5 inch loaf pan with parchment paper.
In a large mixing bowl, whisk together the shredded zucchini, agave, coconut oil, eggs, and almond milk. Be sure to whisk quickly after adding the coconut oil so it doesn’t have time to solidify again.
In a separate bowl, mix together the flour, coconut sugar, cacao powder, baking soda, and salt. Once combined, add this mixture to the large mixing bowl with the zucchini mixture.
Whisk together until the batter is completely combined.
Fold in the dark chocolate chips.
Pour into the loaf pan and bake for 60-70 minutes or until a toothpick inserted in the center comes out with no batter on it (keep in mind the toothpick may still have melted chocolate on it, but not batter).
Let cool on a wire rack before removing from the pan and frosting with your favorite vanilla frosting. After frosting, sprinkle with the cacao nibs.
