Gluten-Free Chocolate Zucchini Cake
A healthy and gluten-free snack for the new school year that is naturally sweeten with some coconut sugar and locally-sourced maple syrup! The perfect dessert that is packed with fiber and protein with the secret ingredient, Zucchini, which adds moisture to your cake without the need for an excess amount of butter. Enjoy chocolate cake that is healthy for you and your family without the guilt!
Ingredients: 12 Servings
Wet ingredients:
- 1 medium zucchini, shredded and squeezed of excess moisture with a paper towel (approx. 1 cup of shredded zucchini)
- 2 eggs
- 1/2 cup of coconut sugar (can be substituted with brown sugar)
- 1/3 cup of maple syrup
- 5.3 oz of yogurt (Icelandic yogurt is best due to the high protein content, however plain or vanilla greek yogurt works as well)
- 1 teaspoon of vanilla extract
- 1/4 cup of coconut oil, melted and cooled
Dry Ingredients:
- 1 1/2 cups packed fine blanched almond flour
- 1/2 cup oat flour
- 1/2 cup cacao powder (or sub unsweetened cocoa powder)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
For Toppings:
- 1/2 cup chocolate chips
- 1 teaspoon coconut oil
- Flaky sea salt, for sprinkling on top
- Raspberries to garnish
Directions:
- Preheat the oven to 350 degrees F. Line an 8x8 inch pan with parchment paper and spray with nonstick cooking spray.
- First, measure out 1 heaping cup of shredded zucchini, then place shredded zucchini in a paper towel or cheese cloth and squeeze out all of the moisture/water. This is very important!
- Add shredded zucchini, eggs, coconut sugar, pure maple syrup, yogurt, vanilla extract to a large bowl and whisk together until well combined. Finally stir in melted and cooled coconut oil until well combined.
- Next, add dry ingredients: almond flour, oat flour, cocoa powder, baking soda and salt. Mix together with a wooden spoon until well combined. Fold 1/2 cup chocolate chips into the batter.
- Pour batter into the prepared pan. Bake for 30-40 minutes or until a tester comes out clean. Allow the cake to cool for at least 30 minutes in the pan on a wire rack before topping it.
- Next make the topping: add chocolate chips and coconut oil to a medium bowl; microwave in 30 second increments, stirring in between, until chocolate is melted. Alternatively you can melt the chocolate in a saucepan over low heat. Once chocolate is melted, pour over the cake and tilt the pan side to side to help evenly distribute the chocolate and coat every inch of the cake. Finally, sprinkle a little sea salt on top if you’d like.
- Cut the cake into 12 slices. Serve with fresh raspberries or strawberries and enjoy! Store cake in the fridge after a day.
- Feel free to keep the healthy chocolate zucchini cake covered at room temperature for about a day or so, then place it in the fridge covered for 5-7 days.
Recipe courtesy of Ambitious Kitchen.
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