Healthy Chocolate Zucchini Cake Recipe

Healthy zucchini chocolate cake cut into squares on white parchment paper.

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Healthy Chocolate Zucchini Cake Recipe

Healthy chocolate zucchini cake that's moist, chocolatey, fiber-packed, and naturally sweetened with dates. Vegan, gluten-free, and oil-free.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Healthy Treat, Snack

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 146kcal

Author: Nisha Melvani

Equipment

1 Baking dish see notes
1 Large mixing bowl
1 julienne grater or chef's knife

Ingredients

1 medium-large zucchini 1 ½ cups julienned and chopped zucchini (about 180 g)
¾ cup oat flour
¾ cup sorghum flour or whole wheat flour or millet flour
⅓ cup plus 1 tablespoon cocoa powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt optional

Wet ingredients:

8 ounces silken tofu or unsweetened yogurt
1 cup large Medjool dates pitted (11 dates)
½ cup unsweetened nondairy milk soy, oat, cashew, or milk of choice
2 teaspoons vanilla extract
1 tablespoon apple cider vinegar
1 tablespoon peanut butter or any nut or seed butter, or tahini

Optional:

⅓ cup chocolate chips

Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Use a 9 × 6½ × 2-inch baking dish, or an 8-inch square or 9-inch round pan. Lightly grease the dish as needed if it is not nonstick.
Prepare the zucchini: Julienne the zucchini, then cut the longer strips into pieces about 1½ inches long. Alternatively, grate it using the large holes of a box grater. Measure 1½ cups (180 g). Do not squeeze the zucchini—you want to keep its natural moisture.
Combine the dry ingredients: In a large bowl, whisk together the sorghum flour, oat flour, cocoa powder, baking powder, baking soda, and salt (if using).
Blend the wet ingredients: Add the silken tofu, Medjool dates, nondairy milk, vanilla extract, apple cider vinegar, and peanut butter to a blender. Blend until completely smooth.
Make the batter: Pour the blended wet ingredients into the dry ingredients and stir until almost combined. Fold in the zucchini and optional chocolate chips just until incorporated.
The batter will be very thick—this is normal. Let it sit briefly so the zucchini releases some moisture and the batter becomes easier to spread.
Transfer to the baking dish: Scoop the batter into the prepared baking dish. Gently shake or agitate the dish to help level the thick batter. In my 9 × 6½-inch dish, the batter was about 1½ inches deep. If desired, top with a little finely grated zucchini and sesame seeds.
Bake: Bake for 25 to 30 minutes, until the center is set and a toothpick inserted into the center comes out with a few moist crumbs. If the top looks dry after about 20 minutes, optionally brush it very lightly with oil using a pastry brush.
Cool: Let the cake cool completely in the baking dish before slicing. The moist crumb will continue to set as it cools.

Video

Notes

Zucchini: I prefer to julienne the zucchini using a julienne grater, then cut the strips into about 1½-inch pieces. You can also use the large holes of a box grater for a finer texture. Do not squeeze out the moisture—the zucchini's natural moisture helps hydrate the thick batter and keeps the cake moist. Find my julienne tool here, under 'My Kitchen Tools.'

Sorghum flour is a naturally gluten-free whole-grain flour that adds fiber and structure while keeping the cake tender. It has a mild, slightly sweet flavor that works well with cocoa without competing. Find sorghum flour at your local health foods store or here, under 'Shop Healthy Ingredients'.

I recommend using sorghum flour for the tested texture, or try a 1:1 substitution with millet flour. If gluten-free is not required, ¾ cup (90 g) whole-wheat flour should work as a 1:1-by-weight substitute, though the texture may differ slightly.

Baking dish: I used a 9 × 6½ × 2-inch baking dish, with the batter about 1½ inches deep. An 8-inch square or 9-inch round pan will also work; the cake will be slightly thinner, so start checking for doneness a few minutes earlier. Most baking pans will work if you keep the batter 1 ½ inches deep. The one I used is shown here.

Baking Tip: The thinner the layer of batter, the faster the cake will bake, so if using a larger pan, start checking a few minutes earlier to avoid overbaking.

Nutrition