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I’ve been getting loads of fresh zucchini in my CSA box each week so I decided this week calls for a treat!! I’ve been staying away from grains lately, so I went the paleo route on this one. I worked hard on this one to ensure it is moist, full of good ingredients and bit of protein so you don’t get a crash after eating it. I think you’ll just love this simple to make Chocolate Zucchini Cake…
I chose to make this Paleo chocolate zucchini cake wearing one of my favorite tee shirts and share a photo of what I look like cooking on a typical weekend with you all. If you love this tee find it here. I almost caused a car wreck when wearing this out walking, so do proceed with caution!
Why zucchini chocolate cake?
I love that this zucchini chocolate cake is made with all cleaner ingredients and the zucchini makes the cake super moist, while adding fiber and a higher nutrient content.
How to make chocolate cake at home?
It seems like it would be labor intensive, but this cake does not require much more than a box cake. One time saving trick: wash, roughly chop your zucchini and instead of shredding by hand, throw it in your vitamix or food processor and let the machine do the work!
What frosting for chocolate cake?
I love the simple, real food frosting below. The fat in the coconut butter will help balance blood sugar so you don’t get the spike and crash that a typical frosting would yield.
Paleo Chocolate Zucchini Cake (with Raw Chocolate Frosting)
- 2 cups finely shredded zucchini
- 3 tbsp ground flax seed
- 3 tbsp coconut flour
- 1/4 cup raw cacao powder
- 1/2 tsp baking powder
- 1 pinch sea salt
- 1 tsp cinnamon optional
- 2 large eggs sub flax eggs if making vegan
- 1/2 cup sunflower butter or almond butter
- 1/4 cup + 2 tbsp honey or maple syrup
- 1/4 cup chocolate chips optional, but delicious
For the raw frosting
- 1/2 cup coconut butter
- 1/4 cup maple syrup or honey (or I use 1/8 cup sweetener+ 1/8 tsp stevia)
- 2 tsp vanilla
- 1-2 tbsp dairy free milk start with 1
- 2 tbsp raw cacao powder
Shred 2 cups of zucchini, squeeze out excess water and place into a small bowl and set aside.
Preheat oven to 375 degrees F and lightly grease an 8x8 or 9x9 pan, depending on desired thickness. These work great as cupcakes/muffins too!!
In a small bowl whisk together the coconut flour, flax seed, cacao powder, baking powder, and sea salt.
In a large bowl whisk the eggs until they are light and fluffy.
Next combine the sunflower seed butter and maple syrup until smooth.
Add the zucchini to the wet mixture.
Fold the dry ingredients into the wet and combine briefly. Add chocolate chips, if desired.
Spread evenly into cake pan or scoop about ¼ cup of the muffin mixture into each muffin cup.
Bake for 35 minutes. When toothpick comes out clean- cake is done!!
Allow to cool completely before frosting.
For the frosting
Blend all ingredients well in a vitamix or food processor. You will have to scrape the edges and blend several times until smooth.
Add second tbsp of milk if needed to thin frosting.
Top cake or cupcakes and enjoy!
These are my favorite brands which I used making this recipe:
I love using a spring form pan when baking cakes because it provides a built in plate for the cake to sit on. It typically shortens bake time so watch your cake very closely the last ten minutes!
I love my Vitamix, but I think any food processor will work for frosting.
Cake will keep covered on counter top for 2 days. Store in refrigerator after 3 days.
Option: 1/4 cup chocolate chips
This post was originally published on Jul 15, 2013
Melissa Schollaert is a Holistic Health & Nutrition Counselor and founder of Real Nutritious Living. Helping others achieve their health goals to attain their healthiest, happiest life is her greatest ambition.