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
- 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
- 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.