Chocolate & Zucchini Cake
Posted: | Categories: Recipes | Tags:cakes dessert kid-friendly
Chocolate & Zucchini Cake
Melissa Ben-Ishay
Sweet Recipes
This is one of the most delicious cakes, and it’s filled with healthy ingredients (but you’d never know). I used bread flour to make it (it’s higher in protein than all-purpose), but you can use all-purpose or even a gluten-free AP 1:1 substitute if you want to make it gluten-free. The result is a moist, fluffy chocolate cake that you’d never know is packed with vegetables.
Ingredients
- 2 medium zucchini
- 3 eggs
- ¼ cup hemp seeds
- ¼ cup walnuts
- ½ cup avocado oil (or any neutral oil)
- ½ teaspoon salt
- 1/3 cup date caramel (or 3 dates, or 1/3 cup sugar)
- ⅔ cup granulated sugar
- ½ cup cocoa powder
- 2 teaspoons vanilla paste
- Juice of ½ lemon (about 2 teaspoons)
- 1½ teaspoons baking soda
- 1 cup almond flour
- 1½ cup bread flour or all-purpose flour
- 1 cup chocolate chips (plus more for topping)
Directions
Preheat the oven to 350°F and line a 9 x 9 square metal pan with parchment paper.
- Trim the zucchini and cut it into 2” pieces.
- Add the zucchini, eggs, hemp seeds, walnuts, oil, salt, date caramel, sugar, and cocoa powder to a blender. Pulse until smooth.
- Add the vanilla, lemon juice, and baking soda, and blend again.
- Stir in the flour, then add ½ cup chocolate chips. Stir until just combined.
- Pour the batter into the prepared pan and sprinkle the reserved chocolate chips on top.
- Bake for 45-50 minutes, so the top springs back when you press lightly into it. Cut into slices and serve.
