Fudgy Chocolate Zucchini Cake
Looking for the BEST veggie-loaded fudge chocolate cake to satisfy your family’s choc cravings? Well, no need to look any further. You have found it. My Fudgy Chocolate Zucchini Cake is the most delicious choice, as it combines chocolate's rich, velvety creaminess with the goodness of fresh zucchini, making it a scrumptious and nutrient-packed dessert. Whether it's a birthday celebration, a family gathering, or just a delightful after-dinner sweet snack attack, this refined sugar-free cake is the ultimate choice for a delightful and tummy-filling chocolatey hit.
Fudgy Chocolate Zucchini Cake
DIETARY: VEG, EF, NF
ALLERGENS: Wheat, Dairy
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Beginner
SERVES: 25
PREP: 30 mins
COOK: 30-35 mins
INGREDIENTS:
CHOC ZUCCHINI CAKE
¼ cup (60ml) melted unsalted butter
1 cup (150g) coconut sugar
1 cup (260g) natural yoghurt
140g grated zucchini, excess water squeezed out
1 ½ cups (195g) wholemeal spelt flour
½ cup (50g) cacao
1 tsp (4g) baking powder
½ tsp (2g) baking soda
Pinch of sea salt
½ cup (125ml) hot water
FROSTING
200g canned coconut cream
1 tsp (5ml) vanilla extract
¼ cup (60ml) maple syrup
100g dark chocolate, melted
METHOD:
Preheat the oven to 180°C and line a 20x30cm baking dish with baking paper.
Place butter, coconut sugar and yoghurt into a large bowl and whisk until smooth.
Gently fold in grated zucchini and whisk until combined.
Sift in the flour, cacao, baking powder and baking soda and fold through.
Add hot water and fold through until just combined.
Pour batter into the prepared baking dish and bake for 30-35 mins or until a cake tester or knife comes out clean.
Allow to cool in baking dish for 10 mins before transferring onto a cooling rack. Allow to cool completely before frosting.
To make the frosting, add coconut cream, vanilla and maple syrup to a medium-sized bowl and whisk to combine.
Add melted chocolate and whisk until smooth. Place in the fridge for an hour to set if it's too runny.
Spread the frosting evenly over the cooled cake. Slice into small squares and enjoy!
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 6 days or freeze for up to 4 months.
TIPS:
Prep tips:
Prepare the frosting the night before and store in the fridge.Allergies:
For a dairy-free version: Swap butter with coconut oil and yoghurt with coconut yoghurt.
For a gluten-free version: Swap wholemeal spelt flour with brown rice flour or a gluten-free flour blend.