Grain-free Chocolate Zucchini Cake Recipe and VIDEO
You’re either going to love me or hate me for this post. Â Why? Â Because this grain-free chocolate cake which just so happens to have zucchini in it is AMAZING. Â You will love how rich and chocolaty it is, Â how moist and tender. Â You will be utterly amazed that this cake has no flour of any kind and that there is zucchini in it. Â Zucchini! Â It is sweetened with maple syrup and that’s all. Â After your first bite, you might exclaim, “Three cheers for Pamela!”
Orrrrrrr, you will find this cake, which is more like a cross between a brownie and cake, completely irresistible and TOO amazing. Â You will walk by it on the countertop and find the uncontrollable need to even out all the edges until you are left with a mere crumb. Â But you’ll convince yourself it’s healthful! Â It contains almond butter and zucchini. Â Zucchini! Â And you will not be able to stop eating it. Â The next time you make it you will freeze most of it so that you are not tempted by its chocolaty goodness and inhale three-fourths of it before the kids get home. Â But you cannot stop dreaming about this cake so you find out it even taste good FROZEN because there is no waiting when it comes to this cake. Â And after you eat all of the frozen cake, you might exclaim, “I curse the day I met Pamela! Â Darn this chocolate amazingness!”
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And that’s what I’m talking about.
Even Mr. Picky himself went crazy for this cake. Â I actually came clean and told him there was zucchini in here and he didn’t care!! Â If you are nut-free, don’t sweat. Â Substitute sunflower butter in an equal amount and it will work perfectly. Â Sunflower butter does have a slightly nuttier flavor, almost like peanut butter. Â But I when I made the cake with sunflower butter for some nut-free people, they couldn’t detect it. Â Make it. Â Devour it. Love it. Â Share it. Â Tell me all about it.
- coconut oil or butter for greasing pan
- 1 cup creamy, unsweetened, unsalted almond butter, raw or roasted, or sunflower butter for a nut-free cake
- ⅓ cup pure Grade A maple syrup or raw honey
- ¼ cup raw cacao or cocoa powder
- ¼ teaspoon fine ground sea salt
- 1 teaspoon instant coffee powder (optional)
- 1 teaspoon baking soda
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups of shredded zucchini, about 2 small
- 1 cup dark or semi-sweet chocolate chips
- Preheat oven to 350 degrees. Grease an 8 x 8 or 9 x 9-inch pan. If you want to remove the cake from the pan in one piece, line it with unbleached parchment paper as well.
- In a large bowl combine the almond butter, maple syrup, cacao powder, salt, coffee powder, egg, vanilla, and baking soda until smooth.
- Stir in zucchini and chocolate chips.
- Pour into prepared pan and bake until just set and a toothpick comes out clean or with dry crumbs. Do not overbake. A 9 x 9 pan will take 35-45 minutes. An 8 x 8 pan will take 40-50 minutes. Allow to cool before serving.