Do you need to peel zucchini for cake recipes?

No need to peel. The skin is very thin so while you will see flecks of green in the cake, it really isn't noticeable otherwise. Just be sure to choose zucchini that are free of dents or scratches on the skin, and wash well before grating.

Should you drain or squeeze water out of the zucchini for this cake?

While some recipes call for draining or pressing the water out of zucchini before adding it to cake batter, this recipe accounts for the added moisture so there's no need to do that. In fact, if you do it, the cake may be too dry.

Can zucchini cake be frozen?

The unfrosted cake can be frozen. Just wrap it tightly in plastic wrap and place in an airtight container. Store in the freezer for up to 3 months. Let it defrost in the plastic wrap at room temperature before frosting. I don't recommend freezing the frosted cake as I'm not sure how the avocado frosting will hold up once frozen and defrosted.

Double Chocolate Zucchini Cake

Description

Chocolate Zucchini Cake is fudgy and moist, studded with dark chocolate chips and topped with a creamy chocolate avocado frosting. It tastes a little indulgent yet it’s filled with wholesome ingredients. Your family will never know they’re eating their veggies!

Ingredients

For the cake:

1 cup whole wheat flour
1/3 cup unsweetened cocoa (dutch-processed)
1/4 cup coconut sugar
1 tablespoon flax meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 large egg
1/3 cup unsweetened apple sauce
1/4 cup extra virgin olive oil
1/4 cup honey
1/4 cup unsweetened nut milk
1 teaspoon vanilla extract
1 cup grated zucchini
2 tablespoons dairy-free dark chocolate chips

For the frosting:

1 ripe large avocado (or 2 small)
1/3 cup unsweetened cocoa
1/4 cup maple syrup
2 tablespoons nut milk

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Instructions

Pre-heat oven to 350F. Grease an 8-inch square pan and line it with parchment paper.
In a medium-sized bowl, whisk or sift together the flour, cocoa, coconut sugar, flax meal, baking soda, baking powder and salt.
In a large bowl, whisk together the egg, apple sauce, oil, honey, milk and vanilla.
Add the dry ingredients to the wet mixture and stir until combined. Gently mix in the zucchini and chocolate chips. Don’t over mix.
Spread the batter out evenly in the prepared pan and bake for 25-27 minutes, or until a tooth pick inserted in the middle comes out clean.
Let cool completely in the pan on a wire rack.
To make the frosting, add the avocado, cocoa, maple syrup and milk to a mixing bowl or blender and beat with an electric mixer or blend on high until smooth and creamy.
Use the edges of the parchment paper to lift the cooled cake out of the pan. Spread the frosting evenly over the top of the cake.
Cut into 16 squares and store in an airtight container in the refrigerator. Enjoy within 4-5 days.

Notes

Make sure to shred the zucchini using the larger shredding holes of a box/cheese grater. Don’t grate it with the smaller holes as the zucchini will be too finely shredded and will release too much moisture into the cake.
There is no need to squeeze the water out of the grated zucchini before adding it to the cake batter. The recipe accounts for this added moisture.
While I make the frosting all the time with my handheld electric mixer, I find blending it in the smoothie cup that came with my blender results in the creamiest and smoothest frosting. It’s also a little less messy.
If you use an electric mixer, you may want to add the cocoa in small portions and beat after each addition. This will help minimize the cocoa dust.
The total time in the recipe includes time for the cake to cool.
Be sure to check out the tips and substitutions section above the recipe card for more detailed advice and suggestions for making this recipe.