Zucchini Chocolate Cake

Grain-Free Zucchini Chocolate Bundt Cake

Grain-Free, Gluten-Free, Nut-Free, Dairy-Free option

Recipe by Whisk me Free

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Who said vegetables and dessert can't get along? We already know how delicious and moist a robust loaf of Grain-Free Zucchini Bread can be, but sometimes its hard to convince people that vegetables and dessert just sometimes belong together. Just look at carrot cake! But if you need to be a little sneakier with putting delicious, hearty vegetables into a sweet treat, look no further. This zucchini chocolate cake still has the nutrients and tender texture thanks to shredded & squeezed zucchini, but the rich chocolate flavor and optional glazes brings it to new heights.

This recipe contains no grains, glutens, or nuts, and it has a dairy-free option as well. This means dessert time is not only super healthy with the addition of the zucchini, but accessible to multiple dietary needs as well!

Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 1 bundt cake (9.5 - 10-inch diameter), about 8 slices

Ingredients

Cake:

• 1 ½ cups zucchini, shredded and squeezed of moisture
• ½ cup Greek yogurt or dairy-free yogurt
• ⅓ cup olive oil
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 eggs
• ¾ cup Otto’s Naturals Cassava Flour
• 1 teaspoon Otto’s Naturals Grain-Free Baking Powder
• ½ cup cocoa powder
• 1 cup dairy/non-dairy chocolate chips

Chocolate Glaze:

• 1 cup dairy/non-dairy chocolate
• ¼ cup dairy/non-dairy milk

Optional White Chocolate Glaze:

• ¼ cup dairy/non-dairy white chocolate
• ½ Tablespoon dairy/non-dairy milk

Instructions

1. Preheat the oven to 180°/ 350°F. Grease and flour the Bundt cake pan and set aside.
2. Whisk the grated and pressed zucchini, Greek yogurt, oil, sugars, and eggs together.
3. Mix in the cassava flour, baking powder, and cocoa powder until fully incorporated. Fold in the chocolate chips, and pour the batter into the prepared cake pan.
4. Bake for 25-35 minutes, or until a skewer inserted into the center of the cake comes out clean with only a few wet crumbs.
5. As the cake cools, make the chocolate glaze by melting the chocolate and milk in the microwave for 30-second intervals until melted and smooth.
6. Pour the glaze over the cake
7. Optional: make a white chocolate glaze in the same way as the regular chocolate glaze, and zig-zag it over the chocolate glaze to make a pattern.
8. Slice and enjoy!