Chocolate Zucchini Cake Your Kids Will Eat

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Do you have zucchini taking over your garden? Around this time of year I have to get creative and find multiple ways to cook zucchini. Did you know zucchini is very versatile? When I was a kid my mom would make chocolate zucchini cake. I loved it so much!!

Alas, I don’t cook with white flour or white sugar anymore. So I wondered if it was possible to still get a great cake out of my alternative ingredients. Sometimes it is easier for me to make up my own recipes than to try and recreate a taste I knew from childhood.

The wet mixture before the dry ingredients are added.
The batter right before going into the cake pan.

This was no exception. I made this cake quite a few times before it was ready to share with the world. My garden was happy to be using so many zucchinis though! Oh, and while cooking so many cakes I found cocoa powder online for a good price. Check it out if you need some!

Tip: My recipe calls for 2 cups of shredded zucchini. That comes out to half of a large garden zucchini. In the picture below I have one large zucchini and one extra large zucchini from my garden. The biggest one could be grated down to 6 cups easily. If you’re buying those little tiny ones from the store, one or one and a half should be perfect. Also, large zucchinis tend to be bland in flavor, which makes them great for baking into recipes like these!

My kids are literally begging me for more cake right now. A cake that is gluten free, sugar free and dairy free. Plus they are eating veggies in every bite. Winning!!

If you want to know more about the difference between paleo recipes and clean eating recipes, click here. I wrote a whole post about it, just for you 😊

Chocolate Zucchini Cake Your Kids Will Eat

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 1 9x13 cake, feeds 6-8 people. Cut into 12 slices.

Serving Size: 1 slice of cake

Calories per serving: 354.6

Fat per serving: 22.1g

Saturated fat per serving: 10.5g

Carbs per serving: 38.9g

Protein per serving: 5.613g

Fiber per serving: 2.515g

Sugar per serving: 24.9g

Sodium per serving: 155mg

Ingredients

    Chocolate Glaze:
  • 1/4 cup butter
  • 1/4 cup unsweetened almond milk
  • 1/8 cup cocoa powder
  • 1 cups coconut sugar
  • 1/2 tsp pure vanilla

Instructions

  1. Preheat the oven to 350°.
  2. In a large glass bowl combine the shredded zucchini with the almond milk, vanilla, softened butter and eggs. Mix together.
  3. Add in the cocoa powder, baking powder, baking soda, coconut sugar and flours.
  4. Stir using a wooden spoon or spatula.
  5. Spray a 9x13 glass pan with coconut spray.
  6. Pour in the batter.
  7. Bake for 25-28 minutes.
  8. While the cake is cooking, mix together the ingredients for the glaze in a medium bowl.
  9. Once cake is done, allow to completely cool before adding the glaze.
  10. For best results, serve the cake with the glaze on the side for guests to pour onto their piece individually.
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