Chocolate Zucchini Cake – Who doesn’t love cake? But what if you could indulge in a delicious chocolate cake without feeling guilty about it? This Chocolate Zucchini Cake recipe is the perfect combination of indulgence and health. Made with wholesome ingredients like oat flour, unsweetened applesauce, and shredded zucchini, this cake is moist, chocolatey, and nutritious. Don’t believe us? Give it a try and taste the magic yourself!
I can’t begin to tell you how much my family loves this Chocolate Zucchini Cake. It’s a family recipe that has been passed down for generations, and it has become a staple in our household. My husband, who’s a self-proclaimed chocoholic, couldn’t believe that a cake this rich and indulgent could be healthy too. The secret ingredient, zucchini, not only adds moisture and texture but also makes the cake nutritious. We love to have this cake as a dessert after dinner or as a treat with our afternoon tea. Once you try it, we’re sure you’ll be hooked too!
Why This Chocolate Zucchini Cake Will Be Your New Favorite?
- Made with healthy and wholesome ingredients like oat flour and unsweetened applesauce.
- Contains shredded zucchini, which adds moisture, texture, and nutrition.
- Rich and indulgent chocolate flavor without compromising on health.
- Perfect for a dessert or as a treat with your afternoon tea.
Ingredients:
- 1 1/2 cups (180g) milk of your choice
- 1 teaspoon vinegar
- 3 cups (360g) oat flour
- 2/3 cup (60g) cocoa powder
- 2 tablespoons arrowroot powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/4 cups (250g) brown sugar
- 1 1/2 cups (340g) unsweetened applesauce
- 1/2 cup (75g) shredded zucchini
- 1 cup (225g) chocolate frosting
Directions:
Preheat the oven to 180C/350F. Grease two 8-inch cake pans and set aside.
In a bowl, add the milk and vinegar and whisk together. Let it sit to curdle.
In a large mixing bowl, add the oat flour, cocoa powder, arrowroot powder, baking powder, and baking soda and mix well.
In a separate bowl, whisk the milk mixture, brown sugar, and applesauce. Combine the wet and dry ingredients until combined.
Fold through the shredded zucchini.
Distribute the batter amongst the two cake pans. Bake for 35-40 minutes, or until a skewer comes out clean.
Remove the cakes from the oven and let them cool completely.
Once cool, frost the cakes with chocolate frosting, layer them, then slice and serve.
Notes:
- If you don’t have oat flour, you can make your own by blending oats in a blender or food processor until fine.
- If you don’t have arrowroot powder, you can substitute it with cornstarch.
- Make sure to shred the zucchini finely so that it blends in well with the batter.
- You can make your own chocolate frosting or use store-bought frosting.
- This cake can be stored in an airtight container in the fridge for up to 5 days.
In conclusion, this Chocolate Zucchini Cake is a delicious and healthy dessert that is perfect for any occasion. It’s moist, rich, and chocolatey, and the addition of shredded zucchini adds nutrition and moisture to the cake. This recipe is easy to make and uses simple, wholesome ingredients, making it a great option for anyone looking for a healthier dessert option. Whether you’re a chocolate lover or just looking for a tasty way to use up some zucchini, this cake is sure to be a hit. Give it a try and enjoy!
FAQ
Can I use regular flour instead of oat flour?
Yes, you can use regular all-purpose flour instead of oat flour. However, keep in mind that the texture and flavor of the cake may be slightly different.
Can I use a different type of vinegar?
Yes, you can use any type of vinegar you have on hand. White vinegar, apple cider vinegar, or lemon juice will all work.
Can I use a different type of sugar?
Yes, you can use any type of sugar you have on hand. However, keep in mind that using a different type of sugar may affect the flavor and texture of the cake.
Can I leave out the zucchini?
Yes, you can leave out the zucchini if you prefer. However, it adds moisture and nutrition to the cake, so it’s recommended to include it if possible.
Can I freeze this cake?
Yes, you can freeze this cake. Wrap it tightly in plastic wrap and place it in a freezer-safe container. It will keep in the freezer for up to 3 months. Thaw it in the fridge overnight before serving.
Chocolate Zucchini Cake
Ingredients
- 1 1/2 cups 180g milk of your choice
- 1 teaspoon vinegar
- 3 cups 360g oat flour
- 2/3 cup 60g cocoa powder
- 2 tablespoons arrowroot powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/4 cups 250g brown sugar
- 1 1/2 cups 340g unsweetened applesauce
- 1/2 cup 75g shredded zucchini
- 1 cup 225g chocolate frosting
Instructions
- Preheat the oven to 180C/350F. Grease two 8-inch cake pans and set aside.
- In a bowl, add the milk and vinegar and whisk together. Let it sit to curdle.
- In a large mixing bowl, add the oat flour, cocoa powder, arrowroot powder, baking powder, and baking soda and mix well.
- In a separate bowl, whisk the milk mixture, brown sugar, and applesauce. Combine the wet and dry ingredients until combined.
- Fold through the shredded zucchini.
- Distribute the batter amongst the two cake pans. Bake for 35-40 minutes, or until a skewer comes out clean.
- Remove the cakes from the oven and let them cool completely.
- Once cool, frost the cakes with chocolate frosting, layer them, then slice and serve.
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