I don’t tell anyone this is a Chocolate Zucchini Cake till they have said how much they love it. That way those people that don’t like hidden goodness can’t complain. Oh Yeah, it’s gluten free too.
This is my favourite cake lately. Chocolate Zucchini Cake.
It’s kind of my go to health food.
Ha, had you there. Of course it isn’t health food but it has an unusual amount of vegetables in it. It’s full of fibre as well as chocolate.
There is one thing for sure. If I am going to eat cake it is going to be lush and hard to resist because I don’t eat cake everyday. There’s room for decadence.
This Chocolate Zucchini Cake is one of those amazingly easy stir together in one bowl cakes. The two cakes are cut in half to make four layers and then filled with the best buttercream in the world. If splitting cakes in half isn’t your thing then don’t do it because it will taste just as good as a single layer cake with chocolate ganache. It is just that good. Make it for someone special (and eat it with them).
Ingredients | Unit: |
- 550 gm Zucchinis 3- 4, grated
- 400 gm caster sugar 2 cups
- 4 eggs
- 125 ml olive oil (or other oil like vegetable avocado, rice bran etc)
- 125 ml milk
- 2 teaspoons vanilla
- 120 gm dutch cocoa approx 1 1/2 cups
- 200 gm almond meal
- 120 gm gluten free flour
- 1 tablespoon baking powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 250 gm butter very soft unsalted
- 250 gm cream cheese very soft
- 1 teaspoon vanilla
- 200 gm icing sugar either pure or gluten free mixture- 2 cups
- 1/2 teaspoon salt
Instructions
- Oven 170 C / 340 F. Two lined greased 20 C / 8 inch springform tins
- Trim and grate the zucchini on the large side of a grater. This will make about two packed cups.
- Mix the eggs, oil, vanilla, and milk well. Then mix in the sugar.
- You'll need a large bowl. Sift the cocoa into the bowl. Add the gluten free flour, almond meal, salt and baking powder. Whisk together.
- Put the zucchini and the egg mixture into the bowl with the dry ingredients and then mix well till combined.
- Pour the mixture into the two prepared cake tins and bake for approx 60 minutes. A skewer inserted into the centre should come out clean. Cool in the tin for 10 minutes before running a knife around the inside of the tin and removing. Cool till cold. Refrigerate to cold in hot weather
- Beat the softened butter till light and fluffy. Add the cream cheese and vanilla and beat till fluffy again. Add the sugar 1/2 cup at a time incorporating well before adding more.
- Once made this can be used straight away or refrigerated till needed. Bring back to room temperate before using.
Recipe Notes
Chocolate Ganache: 200 ml Cream ( or Coconut cream and 200 gm chopped chocolate
Heat the cream and pour over the chocolate and stir till melted.
Get the recipe for perfect Buttercream Frosting here and watch the video too!
I can’t think of a more delicious way to eat your veggies!
My mother used to make me a zucchini and chocolate cake when I was a kid that I loved and it wasn’t until I was a teenager that she told me I had been eating my most hated vegetable all this time haha. Thanks for sharing this gorgeous recipe! Will have to try it again now as an adult. Good way to have my cake and some healthy stuff!
Oh thats a lovely story. Mothers have to do what they can.
it’s a shame we have to be sneaky sometimes, but people let their biases get the best of them! i love adding zucchini to baked goods, and this looks like one stellar cake!
You wait Grace you will be hiding vegies like a boss soon
I love chocolate zucchini cake and this is amongst the most beautiful I have seen! What a gorgeous creation.
Oh you are too kind Kari x
I love veggie cakes! This one looks so pretty especially with the fondant flowers on top 😀
Yes veggie cakes are the most moist and truly the best
This is such a great idea, it looks delicious! I would have never thought about adding zucchini.
Thank you Pamela. Zucchini is awesome
Looks very beautiful and divine! I love how you garnish the cake…not overloaded the cake yet enough of fanciness…just lovely!
Thanks Angie. yeah just pink enough eh?
I love carrot cake and it’s got veggies in it so why does zucchini cake seem odd? I can’t wait to make this and I’ll give it a go for a party on Sunday. Yum.
Oh yes just swap out those carrots!