Though summer is winding down, I’m loving the fact that I can still hit a great local farmer’s market once a week, so I’ll look for any excuse to hide, er, I mean to use, these fresh veggies and fruits in my baking. My latest “hidden treasure” is zucchini! While you might not think that zucchini and chocolate could marry so well, just wait until you taste this amazing dessert!
Besides being delectably moist and delicious, this chocolate cake contains health benefits you can’t taste — talk about having your cake and eating it too! The glaze on top is a delicious alternative to traditional frosting, but is totally optional. I shaved some dark chocolate on top (also optional) but consider this: Attune® Dark Chocolate Probiotic Bar is a delicious dairy-free chocolate that contains 6.1 billion Probiotic cultures! My chocolate cake is getting healthier by the minute!
This light, subtly sweet cake is sure to be a hit for you this summer and fall. In fact, in the words of my son’s playdate ( age 8 ) pointing to this cake, “I don’t know if there’s gluten in that or not, but that chocolate cake is GOOD!”
Although this recipe was originally published in my 2010 cookbook, Free for All Cooking, since then I’ve experimented more with Coconut Palm Sugar – a low glycemic, granulated, raw and nutrient rich alternative to processed sugar. I’m happy to report that this recipe worked beautifully using coconut palm sugar, so consider that an option if you’re looking to feel even better about eating chocolate cake!
To your tasty health!
Chocolate Zucchini Cake
- 2 1/2 cups Jules Gluten FreeTM All Purpose Flour
- 1/2 cup unsweetened cocoa powder (natural, not Dutch processed)
- 3 teaspoons gluten-free baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3/4 cup butter or vegan Earth Balance® Buttery Sticks
- 1 2/3 cups granulated cane sugar OR coconut palm sugar (I used Coconut Secret)
- 3 eggs (or egg subs of choice – see Free for All Cooking for preferred subs for this recipe)
- 2 teaspoons pure vanilla extract
- 2 tablespoons agave nectar, honey OR raw coconut nectar (I used Coconut Secret)
- 1 tablespoon orange juice or apple cider
- 2 1/2 cups coarsely shredded zucchini
- 1/2 cup milk or non-dairy soy, coconut or almond milk
- 1 cup powdered sugar
- 1 1/2 tablespoons milk or non-dairy soy, coconut or almond milk
- 1/2 teaspoon pure vanilla extract
- shaved milk chocolate or dark chocolate (I used Attune® Dark Chocolate Probiotic Bar)
Preheat the oven to 350° F.
Prepare a 10-inch tube or bundt pan by lightly oiling and dusting with Jules Gluten Free All Purpose Flour. Or, prepare a 9 x 13 baking pan the same way, and bake as a sheet pan. Serve regular slices of cake, or cut out in fun shapes with cookie cutters!
Wash and grate zucchini with skins on. If you have extra grated zucchini, measure it and bag it, then refrigerate or freeze for your next yummy zucchini recipe!
Whisk together Jules Gluten FreeTM All Purpose Flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.
Using an electric mixer (preferred), cream butter/Buttery Sticks and sugar until smooth and light. Add eggs to the butter and sugar mixture one at a time, beating well after each addition. Stir in vanilla, agave/coconut nectar, orange juice and zucchini.
Alternately add the mixed dry ingredients and the milk into the zucchini mixture until fully incorporated.
Bake in the preheated oven for about 50 minutes (test at 45 minutes) or until a cake tester inserted into center comes out clean. Cool in pan for 15 minutes; turn out onto a wire rack to cool thoroughly.
To make glaze, whisk together all the ingredients until smooth. Drizzle glaze over cake after it has fully cooled.