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Dark Chocolate Zucchini Cake with Avocado Icing

Dark Chocolate Zucchini Cake with Avocado Icing

5 from 2 reviews

This Dark Chocolate Zucchini Cake with Avocado Icing is loaded with cocoa, dark chocolate chips and dark chocolate almond milk. It is moist and decadent, and full of clean eating goodness like whole wheat flour, honey, apple sauce, flax meal, olive oil, avocado and, of course, zucchini! Plus, it can be made dairy-free! Yum!

Ingredients

Scale

For the Cake:

For the Icing:

Instructions

For the Cake:

  1. Pre-heat the oven to 350 degrees.
  2. In a medium-sized bowl, combine the flour, cocoa, coconut sugar, flax meal, baking soda, baking powder, and salt.
  3. In a small bowl, beat together the egg, olive oil, honey, almond milk, apple sauce and vanilla.
  4. Add the wet ingredients to the dry ingredients and stir until combined. Do not over mix. Add the zucchini and chocolate chips and stir again until combined.
  5. Pour the batter into a greased loaf pan. (I used a 5″x9″ loaf pan).
  6. Bake for 35-38 minutes, or until a tooth pick inserted in the middle comes out clean.
  7. Cool on a wire rack.

For the Icing:

  1. Add the avocado, cocoa, maple syrup and almond milk to a medium sized bowl and beat with a handheld electric mixer on high until well combined (until the avocado is well blended). This will take about 5 minutes. To minimize the cocoa dust, you can add the cocoa in small portions and beat after each addition.
  2. Spread the icing on the cooled zucchini cake. Sprinkle with coconut, crushed pistachios, or other nuts.
  3. Serve immediately or keep refrigerated until ready to serve. The loaf will keep in an airtight container in the fridge for 3 days.

Notes