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chocolate zucchini cake

Chocolate Zucchini Cake.

5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Cake, video
Cuisine Baking
Servings 12
Calories 692 kcal


  • 550 gm Zucchinis 3- 4, grated
  • 400 gm caster sugar 2 cups
  • 4 eggs extra large 70 gm
  • 125 ml oil (like vegetable, avocado, rice bran etc)
  • 125 ml milk what ever kind
  • 2 teaspoons vanilla
  • 120 gm dutch cocoa approx 1 1/2 cups
  • 200 gm almond meal 2 cups approx
  • 120 gm gluten free flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Vanilla Buttercream

  • 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


  • Oven 170 C / 340 F. Two lined greased 20 cm / 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.


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.
Keyword chocolate cake