Chocolate (Zucchini) Cake
Rich, fudgy, chocolate cake with a hidden vegetable? Yes, please!
Prep Time 15 mins
Cook Time 40 mins
Course Dessert, Snack
Cuisine American, Comfort Food
- 1/2 cup avocado oil
- 1 1/2 cups granulate sugar can substitute maple or coconut sugar but the flavor will be significantly different
- 1 Tbsp. vanilla extract
- 1 1/2 cups all purpose gluten free flour recipe tested with King Arthur Brand
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp. baking soda
- 1 tsp. sea salt
- 3 cups shredded zucchini, undrained pack it lightly into the measuring cup
- 1 1/2 cups chocolate chips, optional I prefer Enjoy Life brand for dairy free
Preheat oven to 350 degrees. Grease a 9x13 baking pan and set aside.
In a large mixing bowl, combine the granulated sugar, oil and vanilla. Whisk to combine well.
To the same bowl, add the flour, cocoa powder, baking soda and salt. Mix this well. It will be very dry.
Now fold in the zucchini. The mixture will still be very dry, but just wait. Allow the cake batter to sit for up to 10 minutes. Moisture will be released from the zucchini and eventually, you will have a lovely cake batter!
Once the batter is thinned out a bit, mix in the chocolate chips. Spread the mixture evenly into prepared pan. Bake for 40 minutes or until a toothpick in the center comes out clean and the top of the cake has a slightly dry and cracked appearance.
This cake is so moist, I find that it keeps best in the refrigerator. Enjoy!
Keyword Dairy Free, Gluten Free