Decedent Chocolate Zucchini Cake

If you had to be given a zucchini, I’m assuming “cake” wouldn’t be the first thing that would come to mind! Don’t let this scare you off, think of it like a carrot cake – the carrots and zucchini both acting as an ingredient that makes the cake more tender and delicious! This cake is super chocolatey, gluten, dairy and refined sugar free; plus it has some extra added nutrition from the zucchini. So you basically have no reason not to make it.


  • 1 1/3 cups of oat flour (you can blend oats to a fine powder to make oat flour)
  • 3/4 cup cocoa powder
  • 3 Tbsp coffee powder (dissolved in 3 Tbsp hot water)
  • 1 over ripe mashed banana
  • 2 Tbsp vanilla extract
  • 1 cup honey
  • 1/2 tsp of pink salt
  • 2 large eggs
  • 2 1/2tsp baking powder
  • 1 cup grated zucchini (fine grate)
  • 3/4 cup coconut oil


  • 3 tbsp cocoa
  • 1/3 cup of honey
  • A pinch of pink salt
  • 1 Tbsp vanilla
  • 3 Tbsp coconut oil


  1. Preheat the oven to 180
  2. Placeall the ingredients into a bowl (simple I know) and mix until completely combined.
  3. Once combined, place the cake mix into greased and lined round cake tin.
  4. Bake for 25-30 minutes or until cooked through but still slightly fudgy.
  5. To make the topping combine the coconut oil, cocoa, honey and salt in glass bowl and microwave for 30 seconds – stir until its a syrup like consistency.
  6. When the cake is baked remove from the oven and generously spoon the syrup mixture over the warm cake then leave to cool in the oven (turned off). *you can poke holes in the cake to allow the syrup to seep in more
  7. Remove from the oven, once the oven has cooled and the cake has been soaked.
  8. Remove from the tin, dust lightly with cocoa powder and enjoy! Super delish served warm!

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