Chocolate Zucchini Cake

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Who would know that this moist chocolate cake is full of zucchini, free from grain, gluten, dairy and refined sugar!  Its a win, win situation..Zucchini Chocolate cake2


  • 1 medium zucchini
  • ¼ cup raw cacao
  • ¼ cup coconut flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon guar gum
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla bean paste
  • Pinch of salt
  • 3 eggs
  • ¼ cup coconut milk
  • ¼ cup coconut oil
  • ¼ cup rice malt syrup


  • 200g dark chocolate (dairy free if possible)
  • 100g coconut cream


  1. Preheat oven to 160 degrees C.
  2. Grate the zucchini into a food processor.
  3. Add the cacao, coconut flour, baking powder, guar gum, salt and cinnamon.
  4. Then add coconut oil, rice malt syrup, eggs, milk and vanilla paste.
  5. Blend until combined, scrape down the sides and then blend again until smooth.
  6. Spoon mixture into a small loaf tin lined with baking paper.
  7. Bake for 40 minutes or until firm in the centre.
  8. Remove from tin and allow to cool slightly before icing.


  1. Chop dark chocolate into small chunks and place in a glass bowl.
  2. Microwave on high for 30 seconds then remove and stir. Continue to microwave at 30 second intervals, stirring inbetween until melted.
  3. Add the coconut cream to the melted chocolate and whisk with a small hand whisk until well combined and smooth.
  4. Pour icing over the cooled cake.
  5. Slice and serve. Freezes well if sliced individually and wrapped in cling wrap (if you haven’t eating it all first!!)