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Chocolate Zucchini Cake

A warm, tender cake that combines chocolate and zucchini for a comforting dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Baking, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups oat flour Ensure proper measurement (spoon and level) for the best texture.
  • 2/3 cup cocoa powder
  • 2 tablespoons arrowroot powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
Wet Ingredients
  • 1 1/2 cups milk Can use plant milk for a dairy-free version.
  • 1 teaspoon vinegar To create buttermilk substitute.
  • 1 1/4 cups brown sugar
  • 1 1/2 cups unsweetened applesauce
  • 1/2 cup zucchini, shredded Grate finely, and squeeze out excess moisture if necessary.
Frosting
  • 1 cup chocolate frosting Use dairy-free frosting if necessary.

Method
 

Preparation
  1. Preheat the oven to 180C/350F. Grease two 8-inch cake pans and set aside.
  2. In a bowl, whisk together the milk and vinegar and let it sit to curdle.
  3. In a large mixing bowl, combine the oat flour, cocoa powder, arrowroot powder, baking powder, and baking soda.
  4. In another bowl, whisk the milk mixture, brown sugar, and applesauce together.
  5. Combine the wet and dry ingredients until just mixed. Gently fold in the shredded zucchini.
Baking
  1. Distribute the batter evenly between the two prepared cake pans.
  2. Bake for 35-40 minutes, or until a skewer inserted comes out clean.
  3. Allow the cakes to cool completely before frosting.
Serving
  1. Frost the cooled cakes, layer them, then slice and serve.
  2. Serve slightly warm with a dusting of powdered sugar or additional chocolate frosting.

Notes

For best results, let the cakes cool completely before frosting. This cake pairs wonderfully with milk, tea, or coffee.