This rich Gluten-Free Chocolate Zucchini Cake is a one-bowl recipe that uses fresh zucchini, wholesome almond flour, quality cocoa powder, and unrefined coconut sugar for a healthier treat. Dairy-free, paleo.
Last week I said adieu to my summer vacation and hello to a new school year. Every year it seems we say, “Is it that time already?!” It surely is. And although I said goodbye to vacation, I’m certainly not about to say so long to summer.
So let’s eat cake.
Rich, chocolate cake. With zucchini. Because it’s everywhere right now, and it makes for a perfectly moist crumb. And it’s summer.
While the ingredients in this gluten-free cake are simple, using a quality cocoa powder and pure vanilla extract can make all the difference in taste. That is why I’m excited to share I’ve teamed up with Rodelle as one of their Brand Ambassadors—their gourmet baking cocoa is my absolute favorite, and their vanilla never ever disappoints. And not only are they makers of high quality pantry essentials, but they have a strong commitment to environmental and social issues. That’s a company I’m happy to stand behind.
So grab your ingredients and make chocolate zucchini cake. Summer’s not over yet!
For other paleo and grain-free dessert inspiration, check out Maya’s collection of paleo desserts!
Gluten-Free Chocolate Zucchini Cake
Ingredients
- 4 tablespoons coconut oil melted
- 3 eggs room temperature
- 1/2 cup coconut sugar
- 1/2 cup + 1 tbsp cocoa powder (I use Rodelle)
- 1 1/2 cups almond flour
- 2 tablespoons arrowroot starch (cornstarch works too)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract (I use Rodelle)
- 1 cup zucchini finely grated and squeezed of excess liquid
- 1/2 cup + 1/4 cup dairy-free chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 6-cup bundt pan or 8-inch by 2 round cake pan with coconut oil. If using bundt pan, take one tablespoon of cocoa powder and coat inside of pan completely. If using round pan, line bottom with parchment.
- In a large bowl, add eggs and use an electric mixer on medium speed until eggs become frothy. Add coconut sugar and mix on high until sugar is dissolved and mixture lightens in color, about 2-3 minutes.
- Add melted coconut oil, 1/2 cup cocoa powder, almond flour, arrowroot starch, baking powder, salt. Mix to combine. Add vanilla extract. Fold in zucchini and 1/2 cup chocolate chips with a rubber spatula.
- Transfer to prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean (28 min was perfect for me). If using bundt, allow cake to cool for about 3-5 minutes before inverting onto plate. Use a sharp knife to loosen from side if necessary.
- Melt remaining 1/4 cup chocolate chips and drizzle over top of cake.
Notes
Amanda Paa says
Looks so soft and delicious! I love that you made this without refined sugar too. Perfect sweet treat for the end of summer. xo
Mary Ann | The Beach House Kitchen says
I love Rodelle baking cocoa Tessa! And this bundt (my favorite kind of cake!) looks absolutely rich, chocolatey and delicious!
Traci | Vanilla And Bean says
Chocolate and zucchini? My switch is flipped! This is such a delicious cake for sharing with friends, or coworkers :D…. Bundts are so great that way. The crumb looks to perfection and the drizzle takes this cake over the top! You know I’m a fan of Rodelle – their cocoa is just fabulous as is their company ethic. Sending you my best for a smooth start to a new school year Tessa!
Edwina says
I love chocolate zucchini cake but yours really looks better than any I’ve ever made. I love that photo straight out of the bundt pan. It is perfect.
Nicole @ Young, Broke and Hungry says
This cake is the perfect goodbye to summer, although I’m quite ready to do that quite yet…. :)
Kate says
Hi there! Is there a way I can substitute some or all the almond flour in the favor of oat flour?
Tessa says
Hi Kate! I think you could sub in 1/2 a cup of oat flour for almond flour, but I’d be afraid to do much more as it might change the texture too much. If you try it, I’d love to hear how it worked!
Emilie says
I’d love to try this when I’m taking a meal to someone who’s GF! Two questions — is the coconut sugar necessary for flavor? Or was it just a substitute for granulated sugar? And will regular chocolate chips matter if dairy isn’t an issue? I’d like use ingredients I always have in my pantry if possible, and always have almond flour and coconut oil, but not the others. Thanks!
Tessa says
Hi Emilie! Thanks for your note. For the coconut sugar, it’s both for flavor and a granulated sugar substitute. That said, you can easily sub the coconut sugar for granulated sugar or organic cane sugar. The cake will taste slightly sweeter, but shouldn’t make too much of a difference. If dairy is not an issue, regular chocolate chips will work just fine. I hope that helps!
Rachel says
I don’t have coconut sugar – would it be better to substitute regular granulated sugar or brown sugar? Thanks!
Tessa says
Hi Rachel! I would recommend subbing regular granulated sugar for the coconut sugar. Thanks!
Jennifer says
Have you ever used an egg substitute, applesauce, or chia seeds in place of the eggs?
Tessa says
Hi Jennifer! I have not tried any of those subs but my guess is that flax or chia seed eggs should work pretty well. It’s definitely on my list to test out. If you try it, I’d love to hear how it worked for you.
Ruth says
Hi could I substitute maple syrup instead of the sugar? Thanks
Tessa says
Hi Ruth! That should work just fine!
Kim says
Hi I just made your cake and it did not rise at all! My batter looks like yours did and it tastes great but it barely went a third of the way up the pan. Any thoughts?
Tessa says
Hi Kim! The only thing I can think is that maybe your baking powder has expired. I run into this before with other recipes, and now I update my baking powder at least every 6 months. The other thought I had was actual oven temperature – sometimes ovens don’t run exactly as they say. I use an oven thermometer now. But, my guess is that is most likely was the baking powder. I hope that helps!