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Chocolate Zucchini Cake
Updated: Jul 25
An indulgent chocolate cake with a rich, dark chocolate ganache and secret hidden greens.
Tomorrow is National Chocolate Cake day in the UK and what better way to celebrate than with this cake.
The secret behind this delicious, moist chocolate cake is shredded zucchini. It adds moisture to the cake and I can promise no one will notices or taste it. Adding vegetables to desserts is not a new thing, but if you have not tried it yet I recommend giving this cake a go.
WHAT MAKES THIS CAKE HEALTHIER...?
... than most other chocolate cake recipes. Not only does this cake help get in your greens, it is also made with coconut sugar which is refined sugar-free.
The quantity of the sugar in the cake has also been reduced as the chocolate ganache adds additional sweetness.
THIS CAKE IS
chocolaty
not overly sweet
soft and spongy
rich
indulgent
refined-sugar free option (if not using the chocolate ganache topping)
vegan
healthier than most other chocolate recipes
quick and easy to make
so delicious!
WHAT YOU WILL NEED
plain flour
zucchini
coconut sugar
unsweetened cacao powder, preferably organic
baking powder
baking soda
vegetable oil
unsweetened applesauce
unsweetened hazelnut milk or any milk of choice
vanilla extract
apple cider vinegar
corn starch
sea salt
dark chocolate (vegan)
canned coconut milk (optional for the ganache)
APPLESAUCE
Applesauce is used as an egg replacer and binder.
Make sure to use an unsweetened applesauce.
You can easily make your own apple sauce: Simply peel and chop about 3 small apples and cook with 2 tbsp water on low until soft. Add more water if needed. Once cooked and cooled, blend into an puree consistency.
Let the sauce cool completely before using it in the recipe.
NO GANACHE
Instead of the ganache glaze you can add chocolate chips to the cake batter.
HELPFUL TIPS!
Make sure to sift the dry ingredients to prevent lumps in the mixture.
Add the dry ingredients to the wet ingredients in stages, to make the mixing process easier.
Do not overmix the batter.
Lightly grease and line your baking tin with baking (parchment) paper for easy removal of the cake from the tin.
Hazelnut and chocolate are a match made in heaven - therefore hazelnut milk is the perfect option for this cake. Think Nutella.
Don't forget to add salt as it balances the flavours and enhances the chocolate flavour.
OTHER CHOCOLATE RECIPES YOU MIGHT LIKE
CHOCOLATE ZUCCHINI CAKE
An indulgent chocolate cake with a rich, dark chocolate ganache and secret hidden greens.
Serves: 10 - 12 slices
Time: 1h 15 min
INGREDIENTS
FOR THE CAKE
160g plain flour
150g zucchini, grated and lightly squeezed to remove access liquid
1 tbsp corn starch
60g cacao powder, unsweetened
1 tsp baking powder
1 tsp baking soda
1/3 tsp sea salt
80ml hazelnut milk
90ml vegetable oil
140g coconut sugar
1 tsp vanilla extract
1 tsp apple cider vinegar
120g applesauce
FOR THE GANACHE (optional)
150ml canned coconut milk
75g vegan dark chocolate, roughly chopped
20g cacao powder
1 tbsp maple syrup (optional)
INSTRUCTIONS
Preheat the oven to 175C and prepare a bread loaf tin by lightly greasing the tin and lining it with baking paper.
Grate the zucchini using a box grater and squeeze lightly to remove access liquid. Set aside.
In medium bowl sift the flour, cacao powder, cornstarch, baking powder and baking soda together.
In another bowl add the hazelnut milk, vegetable oil, vanilla extract, apple cider vinegar, apple sauce, salt and coconut sugar and mix well.
Add the flour mixture to the wet mixture. Add a few tablespoons of the flour mixture at a time and mix roughly before adding more. This will help avoid lumps, but make sure not to overmix either.
Add the grated zucchini and give one final good mix.
Transfer the mixture into the prepared baking tin and bake for 50 - 60 minutes. (Depending on your oven the baking time may vary.)
Remove the cake from the oven and let it cool in the bread tin for about 15 minutes before removing it from the baking tin.
To make the ganache heat the coconut milk on low until it just starts to boil.
To a mixing bowl add the dark chocolate and cacao and pour the hot coconut milk over it, but do not stir.
Let it sit for 5 min before whisking it with a hand whisk. (not an electrical hand held whisk) for about 2 min. Add the maple syrup if using and give another good whisk.
Let it cool for a few minutes to thicken and then pour over the cooled cake.
Decorate the cake with blueberries or cacao nibs or chocolate chips if you like.
Have you made this?
If you have, I would love to see your creations on Instagram.
Make sure to leave a review below and give it a rating.
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