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Paleo Chocolate Zucchini Cake - Photo

Healthy Chocolate Zucchini Cake

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings:12 small pieces
Course:Dessert
Keyword:Cake, Gluten Free, Kid Friendly, Paleo Friendly, Summer, zucchini

Ingredients

Cake

  • 1 cup Flour or Gluten Free/ Paleo Version: 3/4 cup almond + 1/4 cup arrowroot
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1 tsp vanilla
  • 2 tbsp oil
  • 1/2 cup almond milk or 1/4 cup for gluten free / paleo version
  • 1/4 cup pure maple syrup or honey
  • 1/4 cup chocolate chips
  • 1 heaping cup zucchini

Frosting

  • 1/4 cup cocoa powder
  • 1/4 cup pure maple syrup
  • 1 tbsp melted coconut oil

Instructions

Cake

  • Preheat oven to 350 and line an 8x8 pan with parchment paper
  • Grate zucchini and set aside
  • In a medium mixing bowl whisk together flours, baking soda, baking powder and salt
  • Whisk in cocoa powder and set aside
  • In a separate bowl or large liquid measuring cup crack the egg
  • Measure and whisk in the oil, milk and vanilla
  • Pour the wet ingredients into the dry ingredients and whisk until thoroughly combined
  • Fold in the zucchini and then fold in the chocolate chips
  • Pour into prepared baking dish and bake for 22-25 minutes regular version or 18-22 minutes for the paleo/gluten free version. The cake is done when a tooth pick comes out clean or it bounces back when you touch it.
  • Let the cake cool for 10 minutes before removing it from the pan
  • While the cake is cooling make the frosting

Frosting

  • Measure and whisk together the coconut oil, cocoa powder and maple syrup
  • Pour or drizzle over cake - spread with spatula

Serve & Enjoy!

    Notes

    Bundt Cake Version:
    2 cups Flour or 1 1/2 cups almond + 1/2 cup arrowroot powder 
    1 cup cocoa powder
    1 tsp baking soda
    1 tsp baking powder
    1/2 tsp salt 
    2 eggs
    2 tsp vanilla
    4 tbsp avocado or coconut oil
    1 cup almond milk or 1/2 cup for gluten free / paleo version
    1/2 cup maple syrup or honey
    1/2 cup chocolate chips
    2 heaping cup zucchini
    Frosting
    1/2 cup cocoa powder
    1/2 cup maple syrup
    2 tbsp melted coconut oil 
    Instructions:
    Same as above - except bake for 40-45 minutes or until a toothpick comes out clean/the cake bounces back as you touch it 
    Did you make this recipe?I would love to see your creations! Snap a picture and tag @FoodPlayGo or #foodplaygo on Social Media!