Fudgy Chocolate Zucchini Cake
Looking for the BEST veggie-loaded fudge chocolate cake to satisfy your family’s choc cravings? Well, no need to look any further. You have found it. My Fudgy Chocolate Zucchini Cake is the most delicious choice, as it combines chocolate’s rich, velvety creaminess with the goodness of fresh zucchini, making it a scrumptious and nutrient-packed dessert. Whether it’s a birthday celebration, a family gathering, or just a delightful after-dinner sweet snack attack, this refined sugar-free cake is the ultimate choice for a delightful and tummy-filling chocolatey hit.
DIETARY: VEG, EF, NF
ALLERGENS: Wheat, Dairy
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Beginner
SERVES: 25
PREP: 30 mins
COOK: 30-35 mins
No Reviews
Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 60ml melted unsalted butter | |
| 150g coconut sugar | |
| 260g natural yoghurt | |
| 140g grated zucchini, excess water squeezed out | |
| 195g wholemeal spelt flour | |
| 50g cacao | |
| 1 tsp baking powder | |
| 1/2 tsp baking soda | |
| Pinch of sea salt | |
| 125ml hot water |
Frosting
| 200g canned coconut cream | |
| 1 tsp vanilla extract | |
| 60ml maple syrup | |
| 100g dark chocolate, melted |
Directions
1.
Preheat the oven to 180°C and line a 20x30cm baking dish with baking paper.
Mark as complete
2.
Place butter, coconut sugar and yoghurt into a large bowl and whisk until smooth.
Mark as complete
3.
Gently fold in grated zucchini and whisk until combined.
Mark as complete
4.
Sift in the flour, cacao, baking powder and baking soda and fold through.
Mark as complete
5.
Add hot water and fold through until just combined.
Mark as complete
6.
Pour batter into the prepared baking dish and bake for 30-35 mins or until a cake tester or knife comes out clean.
Mark as complete
7.
Allow to cool in baking dish for 10 mins before transferring onto a cooling rack. Allow to cool completely before frosting.
Mark as complete
8.
To make the frosting, add coconut cream, vanilla and maple syrup to a medium-sized bowl and whisk to combine.
Mark as complete
9.
Add melted chocolate and whisk until smooth. Place in the fridge for an hour to set if it's too runny.
Mark as complete
10.
Spread the frosting evenly over the cooled cake. Slice into small squares and enjoy!
Mark as complete
Notes
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 6 days or freeze for up to 4 months.
Prep tips: Prepare the frosting the night before and store in the fridge.
Allergies: For a dairy-free version: Swap butter with coconut oil and yoghurt with coconut yoghurt. For a gluten-free version: Swap wholemeal spelt flour with brown rice flour or a gluten-free flour blend.
