Print

Healthy Chocolate Zucchini Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 9 reviews

This Healthy Chocolate Zucchini Cake combines the goodness of grated zucchini and whole wheat flour with rich cacao and a creamy coconut chocolate frosting. Sweetened naturally with maple syrup, it offers a moist, flavorful dessert that's both nutritious and indulgent. Perfect for a wholesome treat, this cake balances health-conscious ingredients without compromising on decadent chocolate taste.

Ingredients

Frosting

  • 14 ounces can coconut milk (full fat)
  • 2 cups dark chocolate chips
  • 1 teaspoon vanilla bean paste
  • Pinch salt

Cake

  • 1 cup cottage cheese
  • 1 large egg
  • 2 cups grated zucchini (not squeezed)
  • 1/3 cup avocado oil (or any neutral oil)
  • 1 cup maple syrup (or honey)
  • 3/4 cup cacao powder
  • 2 teaspoons vanilla bean paste
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups whole wheat flour or spelt flour
  • Cooking spray (such as Misto)

Instructions

  1. Make the frosting: In a medium pot, gently warm the coconut milk, including both cream and clear liquid, until it begins to boil but does not boil over. Remove from heat and stir in the dark chocolate chips, vanilla bean paste, and a pinch of salt. Whisk until the mixture is smooth and runny. Place the pot in the refrigerator to let the frosting solidify for 3-4 hours.
  2. Prepare baking dish and preheat oven: Preheat your oven to 350°F (175°C). Line the bottom of an 8"x8" baking dish with parchment paper and spray it with cooking spray to prevent sticking. Set aside.
  3. Blend cottage cheese and egg: Add the cottage cheese and egg to a blender and blend until the mixture is smooth and creamy.
  4. Combine wet ingredients: Pour the blended cottage cheese and egg mixture into a large mixing bowl. Add the grated zucchini, avocado oil, maple syrup, cacao powder, 2 teaspoons vanilla bean paste, baking powder, baking soda, and salt. Whisk all ingredients together until well combined.
  5. Add dry ingredients: Gradually add the whole wheat or spelt flour to the bowl. Stir gently with a spatula just until all ingredients are incorporated; avoid overmixing to keep the cake tender.
  6. Bake the cake: Transfer the batter into the prepared baking dish. Use a spatula to level the surface evenly. Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool the cake: Remove the cake from the oven and allow it to cool completely to room temperature. This cooling process typically takes 2-3 hours.
  8. Whip the frosting: Scoop the solidified frosting from the pot into a large mixing bowl. Use an electric mixer to whip the frosting just until it becomes fluffy and spreadable.
  9. Assemble the cake: Spread about three-quarters of the whipped frosting evenly over the cooled cake using a spatula. You can create decorative patterns or texture as desired. Refrigerate or freeze the leftover frosting in an airtight container for up to 3 months.
  10. Serve: Use a sharp knife to cut the cake into 12 equal slices. Enjoy your healthy, chocolatey zucchini cake!

Notes

  • Be sure not to squeeze the grated zucchini; its moisture helps keep the cake moist.
  • If you prefer, honey can be used instead of maple syrup as the sweetener.
  • Whole wheat or spelt flour adds a wholesome texture, but regular whole wheat flour is recommended for best results.
  • Leftover frosting can be frozen and used for other desserts or as a decadent spread.
  • The frosting is rich, so using three-quarters of it on the cake strikes the perfect balance.
  • Ensure the cake is fully cooled before frosting to prevent melting.

Find it online: https://recipeplenty.com/healthy-chocolate-zucchini-cake-recipe/