The other day I was in my kitchen and realized we had a lot of very large, zucchini. As I’m not a fan of zucchini bread, I struggled with what to make with it. After doing some digging, I found a recipe on Epicurious for Chocolate Zucchini Cake. The recipe looked good, except for the fact that there was almost two full cups of sugar in it. I felt like that negated the zucchini. So I decided to revamp the entire recipe and make it a “healthier” version. Below you’ll find notes next to the substitutions I made. If you see a “★” next to an ingredient, look for the specific directions I’ve given to make the ingredient. I’ve only gotten rave reviews since making it. Definitely worth it!
Chocolate Zucchini Cake
2 cups oat flour ★ (*Instead of all-purpose flour, I used oat flour)
½ cup unsweetened cocoa powder
1 tsp. baking soda
1 ¼ cup honey (*Instead of sugar)
½ cup applesauce (*Instead of butter)
1 banana (*Instead of vegetable oil)
1 Tbsp. Flax paste ★ (*Instead of 2 eggs)
1 tsp. vanilla
½ cup almond milk (*Instead of buttermilk)
2 cups zucchini, grated and unpeeled
16 oz. semisweet chocolate chips
(Adapted from Our Heritage of Health)
¼ cup Coconut Oil
¼ cup pure maple syrup
½ cup Cocoa powder
1 tsp. salt
Yields: ¾ cup of icing (You don’t need much)
I learned a quick way to make this from my older sister. You measure the amount of flour you need, but in oatmeal. You put that amount into a food processor and process until it is the same consistency as flour.
This is explained easiest with an equation. 1 Tbsp. Flax seed + 2 Tbsp. Water = One Egg. To make the paste, puree in a small food processor. The paste will be more of a frothy, gelatin mixture than an actual paste and you’ll notice the seeds as well.
1) Preheat the oven to 325 degrees.
2) Grate zucchini. If you don’t have a grater, a food processor works just as well too.
3) Grease with coconut oil spray or Pam three 9-inch round pans. Set aside.
4) If you would like to use oat flour. Now is the time to make the oat flour. You do this by measuring the quantity needed in flour but in oats. Then you pour that amount into a food processor. When the oats become “flour-like”, they’re done.
5) In a large bowl, mix oat flour, cocoa powder, and baking soda.
6) In a separate bowl, mix honey, applesauce and banana.
7) After liquids are mixed, add Flax seed paste and mix. Then add vanilla.
8) Alternately add the dry mixture and almond milk to the wet mixture. Stir until just combined.
9) Add zucchini and chocolate chips. Stir until combined.
10) Pour batter into prepared pans. The batter will be thick. Simply spread out batter in pan with spatula or spoon.
11) Bake cake for 40 minutes.
12) Remove from oven and let cool for 15 minutes. Remove from cake pans. Then let cook again for 20 minutes.
13) While cakes are cooling, begin icing.
14) In a large mixer bowl, add coconut oil, cocoa, maple syrup and salt. Beat for 5 minutes on a medium speed. It may look chunky at first, but that will go away.
15) When icing is done, remove attachment from mixer. Take a wooden spoon and mix icing until smooth.
16) When cake has completely cooled, take one layer and put on a pedestal or large plate. Take about ¼ cup of icing and spread over layer with spatula. The layer should be super thin. Then repeat with the second layer.
17) After the third layer, ice top of cake with remaining icing.
18) Feel free to decorate the top of the cake with anything you’d find delicious like nuts or berries. I chose to toast some coconut and sprinkle on top.
This cake is very dense and VERY rich which is surprising. It definitely satisfies any chocolate cravings you might have.