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    Salted Plains » Recipes » Pies, Cakes, & Tarts

    Gluten-Free Chocolate Zucchini Cake

    Published: Aug 9, 2017 · Modified: Jun 30, 2019 by Tessa · This post may contain affiliate links · 19 Comments

    Jump to Recipe Print Recipe

    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. 

    This rich, moist Gluten-Free Chocolate Zucchini Cake is a one-bowl recipe that uses wholesome almond flour and unrefined coconut sugar. Gluten-free, dairy-free.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.

    This rich, moist Gluten-Free Chocolate Zucchini Cake is a one-bowl recipe that uses wholesome almond flour and unrefined coconut sugar. Gluten-free, dairy-free.Rich, chocolate cake. With zucchini. Because it's everywhere right now, and it makes for a perfectly moist crumb. And it's summer.

    This rich, moist Gluten-Free Chocolate Zucchini Cake is a one-bowl recipe that uses wholesome almond flour and unrefined coconut sugar. Gluten-free, dairy-free.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.

    This rich, moist Gluten-Free Chocolate Zucchini Cake is a one-bowl recipe that uses wholesome almond flour and unrefined coconut sugar. Gluten-free, dairy-free.So grab your ingredients and make chocolate zucchini cake. Summer's not over yet!

    This rich, moist Gluten-Free Chocolate Zucchini Cake is a one-bowl recipe that uses wholesome almond flour and unrefined coconut sugar. Gluten-free, dairy-free.

    This rich, moist Gluten-Free Chocolate Zucchini Cake is a one-bowl recipe that uses wholesome almond flour and unrefined coconut sugar. Gluten-free, dairy-free.

    For other paleo and grain-free dessert inspiration, check out Maya's collection of paleo desserts!

    This rich, moist Gluten-Free Chocolate Zucchini Cake is a one-bowl recipe that uses wholesome almond flour and unrefined coconut sugar. Gluten-free, dairy-free.

    Gluten-Free Chocolate Zucchini Cake

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 16 servings
    Calories: 174kcal
    Author: Tessa

    Ingredients

    • 4 tablespoons coconut oil melted
    • 3 large eggs room temperature
    • ½ cup coconut sugar
    • ½ cup +1 tablespoon cocoa powder (I use Rodelle)
    • 1 ½ cups almond flour
    • 2 tablespoons arrowroot starch (cornstarch works too)
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • 2 teaspoons pure vanilla extract (I use Rodelle)
    • 1 cup zucchini finely grated and squeezed of excess liquid
    • ¾ cup dairy-free chocolate chips divided

    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, ½ cup cocoa powder, almond flour, arrowroot starch, baking powder, salt. Mix to combine. Add vanilla extract. Fold in zucchini and ½ 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 ¼ cup chocolate chips and drizzle over top of cake. 

    Notes

    Tips for getting your bundt cakes out of the pan here.

    Nutrition

    Calories: 174kcal | Carbohydrates: 15g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 87mg | Potassium: 75mg | Fiber: 3g | Sugar: 8g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!

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    Reader Interactions

    Comments

    1. Arthur

      January 27, 2023 at 10:04 pm

      Please use weights, preferably in grams.

      Reply
      • Tessa

        January 28, 2023 at 3:09 pm

        Hi Arthur! Thanks for the suggestion. I have started using grams in more recent recipes and am working on updating older recipes like this one with grams.

        Reply
    2. Jennifer

      August 14, 2018 at 6:25 pm

      Have you ever used an egg substitute, applesauce, or chia seeds in place of the eggs?

      Reply
      • Tessa

        August 15, 2018 at 9:17 pm

        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.

        Reply
    3. Rachel

      July 24, 2018 at 8:12 am

      I don't have coconut sugar - would it be better to substitute regular granulated sugar or brown sugar? Thanks!

      Reply
      • Tessa

        July 24, 2018 at 8:59 am

        Hi Rachel! I would recommend subbing regular granulated sugar for the coconut sugar. Thanks!

        Reply
    4. Emilie

      July 23, 2018 at 12:49 pm

      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!

      Reply
      • Tessa

        July 24, 2018 at 8:58 am

        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!

        Reply
    5. Kate

      July 23, 2018 at 10:32 am

      Hi there! Is there a way I can substitute some or all the almond flour in the favor of oat flour?

      Reply
      • Tessa

        July 24, 2018 at 8:55 am

        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!

        Reply
    6. Nicole @ Young, Broke and Hungry

      August 17, 2017 at 1:47 pm

      This cake is the perfect goodbye to summer, although I'm quite ready to do that quite yet.... :)

      Reply
    7. Edwina

      August 13, 2017 at 7:03 am

      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.

      Reply
    8. Traci | Vanilla And Bean

      August 11, 2017 at 7:38 am

      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!

      Reply
    9. Mary Ann | The Beach House Kitchen

      August 10, 2017 at 6:45 am

      I love Rodelle baking cocoa Tessa! And this bundt (my favorite kind of cake!) looks absolutely rich, chocolatey and delicious!

      Reply
    10. Amanda Paa

      August 09, 2017 at 4:01 pm

      Looks so soft and delicious! I love that you made this without refined sugar too. Perfect sweet treat for the end of summer. xo

      Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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