Chocolate Zucchini Cake

Prep Time : 20 minutes

Cook Time : 30 minutes

9 inch / 23 cm tin


  • 3/4 cup GF Flour mix

  • 3/4 Ground Almonds

  • ¾ teaspoon xanthan gum omit if your blend already contains it

  • ½ cup (40 g) unsweetened cocoa powder good quality cocoa

  • ½ teaspoon salt

  • 1 ½ teaspoons baking powder

  • ¾ cup (150 g) granulated sugar

  • 3 tablespoons (41 g) packed light brown sugar

  • 2 ¾ cups (around 170 g) shredded zucchini (from about 2 or 3 zucchini) drained of liquid (See Note below on how to drain it)

  • 6 tablespoons neutral oil (canola, grapeseed, or peanut oil all work fine)

  • 1 teaspoon pure vanilla extract

  • 3 eggs at room temperature, beaten

  • 9 tablespoons (4.5 fluid ounces) milk (buttermilk, dairy or oat) at room temperature

  • 4 ounces chocolate chopped into chunks


  • Preheat your oven to 350°F. Grease and line a 9-inch square baking pan and set it aside.

  • In a large bowl, place the flours, xanthan gum, cocoa powder, salt, baking powder and granulated sugar, and whisk to combine well.

  • Add the brown sugar and mix to combine, breaking up any lumps in the brown sugar and in the cocoa powder.

  • Add the shredded zucchini, and mix to combine until the zucchini is fully coated in the dry ingredients.

  • Create a well in the center of the mixture and add the oil, vanilla, eggs, and buttermilk. Mix to combine (the mixture will be thick but soft).

  • Add the optional chocolate chips, and mix until they're evenly distributed throughout the cake batter.

  • Transfer the batter to the prepared baking pan and spread it into an even layer with a spatula.

  • Place the pan in the center of the preheated oven and bake for about 30 minutes.

  • The cake is done when the cake springs back when pressed gently in the center with a finger, and a toothpick inserted in the center comes out with a few moist crumbs attached.

  • Remove the cake from the oven and allow to cool in the pan for at least 20 minutes before slicing or frosting it.



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