Healthy 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!
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
- 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.
- Make sure to shred the zucchini using the medium 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.
Keywords: healthy zucchini cake, double chocolate, dairy-free, chocolate chips, apple sauce