Ingredients
Scale
- 2 cups grated zucchini (about 1 medium zucchini)
- 1 ½ cups whole wheat flour or gluten-free flour blend
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup honey or maple syrup
- ¼ cup coconut oil or melted avocado oil
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup dark chocolate chips (optional for extra fudginess)
Instructions
- Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or loaf pan with coconut oil or non-stick spray. Grate the zucchini and set aside. In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, honey or maple syrup, melted coconut oil, and vanilla extract until smooth. Stir in the grated zucchini thoroughly.
- Gradually add the dry ingredients into the wet mixture, gently folding until just combined. Optional: fold in dark chocolate chips for added fudginess.
- Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
- For gluten-free version, use a 1:1 gluten-free flour blend.
- To make this cake vegan, replace eggs with flaxseed or chia seed eggs and use maple syrup instead of honey.
- Store in an airtight container at room temperature for 2 days, refrigerate for up to 5 days, or freeze slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Healthy, Vegetarian
- Diet: Gluten-Free Option, Vegan Option
Nutrition
- Serving Size: 1 slice (about 1/8 of the cake)
- Calories: 180 kcal Kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 35 mg