I know what you’re thinking... there’s a vegetable in that dessert title, I’m not making this crap! Trust me, nothing about this cake will taste like a vegetable. In fact zucchini is actually botanically a fruit, so if you have that mindset going into it you should be good. I came up with this recipe when I couldn’t eat eggs (for a year!). Of course I couldn’t go without sweets or chocolate for a year so something had to be done. This recipe started as a zucchini bread but evolved into this yummy dense cake as I played around with the recipe. Think flourless chocolate cake, but really good for you.
It’s gluten free, grain free, dairy free, and egg free, but it's full of YUM!
What the #@$%! is a gogo squeeze doing in that photo? The applesauce is some of what I used to replace the egg. You can use any kind of unsweetened applesauce you have around (I would prefer organic, but I had this around for the kids). And an applesauce pouch ended up to be the perfect amount so you don’t even have to measure. A note on the cocoa powder: Droste is my favorite but any high-quality cocoa powder will do. Droste is also lower in carbs than other brands I’ve found. And I just like looking at that strange little Dutch nun lady.
- 1 1/4 C. blanched almond flour
- 1/4 cocoa powder
- 1/2 t. salt
- 1/2 t. baking soda
- 1/3 C. baking stevia
- 1 unsweetened applesauce pouch at room temperature (or about 1/2 C. applesauce)
- 2 1/2 T. coconut oil melted
- 1 medium-large zucchini shredded at room temperature (about 1 1/2-2 C.)
- 1/4 C. diary free, soy free chocolate chips (I like Enjoy Life brand dark chocolate chips)
- Coconut whipped cream for serving
Make the cake!
- Preheat oven to 350 degrees. Coat the inside of a 4X8 inch loaf pan with coconut oil and line the bottom of the pan with parchment paper.
- Mix the almond flour, cocoa powder, salt, baking soda and stevia together and set aside.
- Shred the zucchini and mix in the applesauce and coconut oil. Make sure the zucchini and applesauce are room temperature or the coconut oil will harden.
- Mix the zucchini mixture into the almond flour mixture. Add the chocolate chips.
- Pour into the pan and bake for 35-40 minutes. Test the middle of the cake to see if a toothpick comes our clean.
- Serve with coconut whipped cream.
Don't be surprised when this comes out of the oven. It's in a bread pan, but it's flatter and dense like a cake.
I like to eat this cold out of the fridge with some coconut whipped cream because then the chocolate chips are crunchy. But it's also great if you heat it up a bit to make it gooey and then the coconut cream gets all melty on top. Either way, you’re on your way to Yum City!
Eat if for breakfast if you want and call it zucchini bread. I won’t tell anyone.