Description
Delightful chocolate zucchini cake emerges as a guilt-free indulgence, blending rich cocoa with garden-fresh zucchini and wholesome almond flour. Moist, elegant slices promise pure pleasure for wellness-conscious dessert enthusiasts seeking a luxurious yet nutritious treat.
Ingredients
Scale
Chocolate Base Ingredients:
- 2 cups (480 milliliters) almond flour
- 1/2 cup (50 grams) unsweetened cocoa powder
- 1/4 cup (60 milliliters) dark chocolate chips (optional)
Leavening and Seasoning Ingredients:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients and Moisture:
- 2 large eggs
- 1/4 cup (60 milliliters) honey or maple syrup
- 1/4 cup (60 milliliters) coconut oil, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups (360 grams) grated zucchini (about 1 medium zucchini)
Instructions
- Preheat the oven to 350F (175C), ensuring the rack is positioned in the center for even baking.
- Thoroughly blend almond flour, cocoa powder, baking powder, baking soda, and salt in a spacious mixing bowl, creating a uniform dry mixture.
- In a separate container, vigorously whisk eggs, honey or maple syrup, melted coconut oil, and vanilla extract until smooth and well-integrated.
- Gradually incorporate wet ingredients into dry ingredients, stirring carefully to form a consistent chocolate batter without overmixing.
- Carefully fold grated zucchini and chocolate chips into the batter, distributing ingredients evenly throughout the mixture.
- Transfer the batter to a prepared 9×9-inch baking pan, using a spatula to spread it uniformly and eliminate air pockets.
- Slide the pan into the preheated oven and bake for 25-30 minutes, monitoring until a toothpick emerges clean when inserted into the center.
- Remove from oven and allow the cake to cool completely on a wire rack, which helps prevent soggy bottom and sets the texture.
- Once cooled, slice into squares and serve, enjoying the rich chocolate and subtle zucchini flavors.
Notes
- Make sure to squeeze excess moisture from grated zucchini to prevent a soggy cake texture.
- Use dark chocolate chips for a richer, more intense chocolate flavor that complements the zucchini.
- For a nut-free version, swap almond flour with coconut flour or a gluten-free all-purpose blend, adjusting liquid ingredients accordingly.
- Sprinkle extra chocolate chips on top before baking for a more decadent presentation and added chocolate crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 270
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 37 mg