Go Back
Print Recipe

Chocolate Zucchini Cake with Frosting

Ingredients

  • 1 cup whole wheat flour
  • 1/3 cup raw unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup fresh zucchini shredded
  • 1/2 cup unsweetened almond milk
  • 3 Tbsps raw honey
  • 3 Tbsps pure maple syrup
  • 1 Tbsp coconut oil melted
  • 1 large egg
  • 1 tsp pure vanilla extract

Chocolate Frosting Ingredients:

  • 1 1/2 cups high-quality dark chocolate chips I like Lily's brand made with stevia Cleanfoodcrush.com/lilys
  • 3/4 cups coconut cream open can and skim off the top cream for this use, throw the rest in a smoothie later!
  • 1/2 tsp pure vanilla extract

Instructions

  • Preheat oven to 350 degrees f. Spray two 6 inch cake pans with coconut spray.
  • In a large mixing bowl combine flour, cocoa powder, baking soda, and salt. salt Whisk dry ingredients together well.
  • In another bowl, combine shredded zucchini, almond milk, honey, maple syrup, coconut oil, egg, and vanilla extract. Whisk until well combined.
  • Add wet ingredients to dry ingredients and stir until combined, don't over mix.
  • Divide batter between the two 6 inch pans. Bake in preheated oven for 20 minutes or until a toothpick comes out clean.
  • Cool in pan for 10-15 minutes, carefully remove from pans and cool cakes completely on wire rack.

Frosting Instructions: 

  • In a saucepan, melt chocolate chips and coconut cream together, mixing well until combined.
  • Remove from heat, and immediately add 1/2 tsp pure vanilla extract into your frosting mixing well.
  • Allow frosting to sit on the counter for an hour or two until cool and thick. 
  • Gently frost your cake and enjoy!