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