healthy chocolate zucchini cake (gluten-free!)

By Ambitious Kitchen · 60 min

Ingredients

Instructions

1. Preheat the oven to 350°F and line an 8x8 inch pan with parchment, then grease it.
2. Squeeze the shredded zucchini in a towel to remove as much moisture as possible.
3. Whisk the zucchini, eggs, coconut sugar, maple syrup, yogurt and vanilla until well combined, then stir in the cooled melted coconut oil.
4. Mix the almond flour, oat flour, cocoa powder, baking soda and salt into the wet mixture with a wooden spoon, then fold in ½ cup chocolate chips.
5. Pour into the pan and bake 30-40 minutes, until a tester comes out clean.
6. Cool in the pan on a rack for at least 30 minutes.
7. Melt the chocolate chips with the coconut oil in 30-second bursts in the microwave, stirring between, or over low heat in a saucepan.
8. Pour the melted chocolate over the cake and tilt the pan to spread it evenly.
9. Sprinkle with sea salt if desired.
10. Cut into 12 slices and serve; refrigerate after a day.

Summarized from Ambitious Kitchen's video. Watch it for the details.

More recipes with

EggYoghurtChocolate chipZucchiniRaspberry