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.
What's the best way to use up extra zucchini? Make rich chocolate cake.
Chocolate lovers, this healthy chocolate zucchini cake is rich, moist, and gluten-free. With the help of almond flour and arrowroot starch, there is no dry cake here.
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Why you'll love this recipe
- Deep chocolate flavor
- Simple ingredients
- Gluten-free and dairy-free
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Almond flour - Gives our gluten-free cake a perfect crumb and provides a good source of protein, just like in these chocolate zucchini muffins.
Arrowroot starch - Also known as arrowroot powder, this helps bind as well as create a lighter texture. It is a great corn-free starch to use in gluten-free baking.
If in need of a substitute, tapioca starch or corn starch would be your best bet.
Eggs - This acts as our binder and leavener and helps make for a more fudgy cake. Make sure they are at room temperature for the best results!
Cocoa powder - Unsweetened cocoa powder (or natural cocoa powder) helps reinforce our almond flour and adds a rich chocolate flavor.
Zucchini - Shredded zucchini provides extra moisture, texture, and nutrients for a deliciously moist cake. A medium zucchini should yield about one cup of grated.
Still have extra zucchini? Check out this tutorial on how to freeze zucchini.
Coconut sugar - Instead of brown sugar or light brown sugar, this unrefined sweetener adds depth of flavor.
Coconut oil - Use refined coconut oil to avoid an additional "hint of coconut." Melted vegan butter or avocado oil is another excellent neutral dairy-free option.
Chocolate chips - Instead of chocolate frosting, melted chocolate chips will make a delicious glaze. Choose dark chocolate or semi-sweet dairy-free chocolate chips. Of course, if dairy is not an issue, regular chocolate chips are fine.
Step-by-step instructions
Before you start: Preheat oven to 350 degrees Fahrenheit. Grease a 6-cup bundt pan or 8-inch by 2-round cake pan with coconut oil.
Step 1: In a large mixing bowl, add eggs and use an electric mixer at medium speed. Add coconut sugar and mix on high until the sugar is dissolved and the mixture lightens in color.
Step 2: Add melted coconut oil, and dry ingredients—½ cup cocoa powder, almond flour, arrowroot starch, baking powder, and salt—mix to combine. Add vanilla extract. Fold in grated zucchini and ½ cup chocolate chips.
Step 3: Transfer the cake batter to the prepared pan and bake for 25-30 minutes. If using a bundt, allow the cake to cool for about 3-5 minutes before inverting it onto a plate.
Step 4: Melt the remaining ¼ cup chocolate chips and drizzle over top of the cake.
Tips
- If using a bundt pan, take one tablespoon of cocoa powder and coat the inside of the pan completely. If using a round pan, line the bottom with parchment paper.
- It's important to squeeze the excess water from the zucchini before adding it to the batter to remove as much moisture as possible. This will help avoid a soggy cake.
- Using a box grater is the easiest way to grate the zucchini. Use the side with the fine grate to incorporate the veggies into the batter.
- Let your healthy chocolate cake cool completely before adding the melted chocolate.
Equipment
You don't need much equipment to make this fudgy cake. Here are the tools you'll use:
- Box grater
- Large bowl
- Whisk and rubber spatula
- 6-cup bundt pan or 2 8-inch round cake pans
- Parchment paper (if using round pans)
Storage
You can store this gluten-free zucchini cake in an airtight container at room temperature for up to one week.
Serving suggestions
This cake recipe is delicious all on its own but you can elevate it with one of the following:
- Strawberry compote
- Fresh fruit
- Dairy-free whipped cream
- Vanilla ice cream
FAQs
There is no need to peel the zucchini prior to grating it. When baked, the zucchini will break down in the batter.
While this chocolate zucchini cake recipe is already dairy-free, substituting the eggs with a flax egg or other egg replacer will alter the texture, crumb, and binding of the cake.
You can freeze this healthy zucchini cake for up to 3 months. Wrap the unglazed cake in plastic wrap and place in it a freezer-safe airtight container.
For other paleo and grain-free dessert inspiration, check out Maya's collection of paleo desserts!
More zucchini recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Gluten-Free Chocolate Zucchini Cake
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.
- Once the cake has cooled, melt remaining ¼ cup chocolate chips and drizzle over top of cake.
Notes
- It's important to squeeze the excess water from the zucchini before adding it to the batter to remove as much moisture as possible. This will help avoid a soggy cake.
- Using a box grater is the easiest way to grate the zucchini. Use the side with the fine grate to incorporate the veggie into the batter.
- Let your cake cool completely before adding the melted chocolate.
Nutrition
Arthur
Please use weights, preferably in grams.
Tessa
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.
Jennifer
Have you ever used an egg substitute, applesauce, or chia seeds in place of the eggs?
Tessa
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.
Rachel
I don't have coconut sugar - would it be better to substitute regular granulated sugar or brown sugar? Thanks!
Tessa
Hi Rachel! I would recommend subbing regular granulated sugar for the coconut sugar. Thanks!
Emilie
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
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!
Kate
Hi there! Is there a way I can substitute some or all the almond flour in the favor of oat flour?
Tessa
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!
Nicole @ Young, Broke and Hungry
This cake is the perfect goodbye to summer, although I'm quite ready to do that quite yet.... :)
Edwina
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.
Traci | Vanilla And Bean
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!
Mary Ann | The Beach House Kitchen
I love Rodelle baking cocoa Tessa! And this bundt (my favorite kind of cake!) looks absolutely rich, chocolatey and delicious!
Amanda Paa
Looks so soft and delicious! I love that you made this without refined sugar too. Perfect sweet treat for the end of summer. xo