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Chocolate Zucchini Cake (Family Favorite!)

Amazing Grain-Free Chocolate Cake | A Couple Cooks
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5 from 4 reviews

This chocolate zucchini cake recipe comes out so rich and chocolaty! It’s a family favorite that happens to be dairy free and gluten free to boot.

Ingredients

Scale
  • 1 cup creamy unsweetened almond butter (or sunflower butter)
  • 1/3 cup pure maple syrup
  • 1/4 cup cocoa powder
  • 1/4 teaspoon kosher salt
  • 1 teaspoon instant coffee powder (optional)*
  • 1 large egg (or flax egg for vegan)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 1/2 cups shredded zucchini (about 2 small)
  • 1 cup dark chocolate chips, dairy-free as desired
  • Coconut oil, for the pan

Instructions

  1. Preheat the oven to 350F. Grease an 8- or 9-inch square pan with coconut oil. If you want to remove the cake from the pan in one piece, line it with unbleached parchment paper as well.
  2. In a large bowl, stir together the almond butter, maple syrup, cocoa powder, salt, coffee powder, egg, vanilla, and baking soda until fully combined and a sticky dough forms.
  3. Stir in the zucchini and chocolate chips.
  4. Pour into the prepared pan and bake until just set and a toothpick inserted in the center comes out clean or with dry crumbs. Do not overbake. A 9-inch pan will take about 30 minutes; an 8-inch will take about 35 minutes. Remove from the oven and allow to cool before serving. Stores covered at room temperature for 1 day or refrigerated up to 4 days.

Notes

*Instant coffee powder enhances the chocolate flavor in baked goods. It is completely optional though. There are coffee alternatives, such as Pero, which is a chicory and barley-based product with no caffeine. Pero is not gluten free or grain free, due to the barley. Do not use coffee grounds in place of instant coffee powder. Reprinted with permission from Kitchen Matters by Pamela Salzman

Find it online: https://www.acouplecooks.com/amazing-grain-free-chocolate-cake/