Gluten-Free Chocolate Zucchini Cake
A super chocolatey, dairy-free Gluten-Free Chocolate Zucchini Cake that's packed with zucchini! This a great recipe that uses all the zucchini that's currently in the market or your garden.
Ingredients
- 1 ¾ cups/350 g teff flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- 2 tsp baking powder
- ½ tsp fine sea salt
- 1 cup coconut sugar
- ½ cup maple syrup
- ½ cup olive oil
- ⅔ cup coconut milk + 3 teaspoons vinegar
- 3 large eggs
- 2 tsp pure vanilla extract
- 2 cups shredded zucchini
Instructions
- Lightly grease a springform or tube pan with olive oil. Line the springform pan with parchment paper, if using.
- In a medium bowl, whisk together the teff flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, whisk together the coconut sugar, maple syrup, and olive oil. Add the coconut buttermilk, eggs, and vanilla. Stir in the zucchini. Add the dry ingredients to the wet, stirring until they are just incorporated and evenly moistened.
- Pour batter into the prepared pan and preheat the oven to 350° F. Let the batter rest while the oven heats.
- Place cake in the oven and bake for about 40-45 minutes, until a toothpick inserted comes out clean. Remove from the oven and let the cake cool in the pan for about 20 minutes, then turn out on a wire rack to cool completely.
- Cake will keep, well wrapped in the fridge, for up to 5 days.
Nutrition
Serving: 1 sliceCalories: 249kcalCarbohydrates: 38gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 260mgPotassium: 56mgFiber: 3gSugar: 0.1gCalcium: 91mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!