Last Updated on April 26, 2026 by Deliciously Organic Editor
Whenever I celebrate with a dessert, I always go for chocolate. I love a good chocolate zucchini cake, so my daughters and I got in the kitchen last week to create grain-free recipe for you.
When you make this cake, I want to warn you that the batter will be very thick, but the water from the zucchini will leach into the batter while baking to create a lovely, moist cake. The cake can be eaten alone or with the chocolate frosting.
Here are some tips for making the chocolate zucchini cake:
Make sure all ingredients are at room temperature.
There’s no need to peel the zucchini before grating.
You’ll need 2 cups of shredded zucchini which is about 1 large zucchini or 2 medium.
Cool the cake completely before serving. And, the flavors are even more intense on the second day!
If you like this zucchini cake, here are some cake recipes you might also enjoy:
Paleo Chocolate Cake with Chocolate Frosting
Grain-Free Pound Cake
Triple Lemon Sheet Cake
Pineapple Upside Down Cake
Cherry Crumb Cake
Vanilla Bundt Cake
Chocolate Zucchini Cake (Gluten and Dairy Free)
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 9
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Gluten Free
Ingredients
For the cake:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon unflavored gelatin
- 1/2 cup maple sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon Celtic sea salt
- 2 large eggs
- 1/2 cup whole plain yogurt (or a plain dairy-free yogurt)
- 1/4 cup coconut oil, melted and cooled
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini
For the frosting:
- 2/3 cup evaporated coconut milk
- 1/4 cup unsalted butter (or palm shortening for a dairy-free alternative)
- 4 ounces Enjoy Life Chocolate Chips
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350ºF and adjust the rack to the middle position.
- Place the almond flour, coconut flour, gelatin, sugar, cocoa powder, baking powder, baking soda, and sea salt in the bowl of a standing mixer. Using the beater attachment, mix on low for about 30 seconds until combined.
- In a separate bowl, whisk together the eggs, yogurt, coconut oil, and vanilla. With the mixer on low, slowly add the wet ingredients to the flour mixture. Stir in the zucchini. At this point the batter will be very thick.
- Spoon the batter into an oiled 8×8-inch glass baking dish and spread evenly in the pan. Bake for 35-40 minutes, until a cake tester inserted into the center of the cake comes out with just a few moist crumbs attached. Cool completely.
- Place the coconut milk and butter in a small saucepan and heat until butter is melted. Place the chocolate chips and vanilla in a blender. Pour the hot milk mixture over the chocolate and let sit for 30 seconds. Blend until smooth. Pour the frosting into a medium bowl and chill in the refrigerator for about 1 hour until thick.
- Spoon the frosting over the cake and spread evenly. Serve.
Photo credit: Becky Winkler
You are the best! Thank you for your blog and all the effort you put into it!
Can you sub almond flour with anything else? We have a nut allergy that prohibits its use.
Sunflower flour
Do you think flax would work to replace eggs?? Would love to try this…it’s difficult to work with gluten, dairy & egg allergies?
I am so glad I found you a few years ago!!! Another gorgeous recipe!!! Thanks for all your efforts and successes ?
Is there a dairy free substitute for the yogurt? I love dairy but it seems to be affecting my skin when I eat it.
I used unsweetened apple sauce. It also makes a great substitute for butter.
What can we use to replace the gelatin? Thanks
I haven’t tested this recipe with substitutions, so I don’t know which ingredients would lend the exact same flavor and texture.
Thank you for all your great recipes. I love your site! I know this is grain free, but my daughter is allergic to almonds. Can you use all coconut flour in place of the almond flour? She is also allergic to cows milk – is there a replacement for the yogurt?
How i can substitute evaporated coconut milk. Can i take normal coconut milk?
Thank You! Geiberuam
I haven’t tested it with anything other than evaporated coconut milk, so I can’t say how it would turn out with something different. If you try something else and it works well, please let me know! 🙂
I used the solids from a can of organic coconut milk at it tasted great. It was a softer consistency but worked.
I used the solids from a can of organic coconut milk at it tasted great. It was a softer consistency but worked. (Also substituted real maple syrup for maple sugar).
I have the same question about what to substitute for the evaporated coconut milk?!!!!???!!
I recently made your chocolate chip coconut pecan cookies, and they were out of this world! My entire family loved them!! Half of them usually turn up their noses at a gf cookie.
So glad you all enjoyed the cookies! 🙂 I haven’t tested it with anything other than evaporated coconut milk, so I can’t say how it would turn out with something different. If you try something else and it works well, please let me know!
Although I suggested using solids from coconut milk above, dependin on the brand of coconut milk some have more liquid than others (wild harvest organic has a lot solids- arroyo has less). Next time I will try using Coconut cream (with no added sugar 😉
Two quick zucchini questions: 1) How thin should I shred on the box grater? I typically use the large holes. 2) Just to clarify, you don’t squeeze out the moisture from the shredded zukes? They go in all plump and juicy? Thanks!
I just used a regular box grater, so I’m not really sure the exact measure meant of the shreds. As, I mentioned in the post, the batter will be very thick, but the water from the zucchini will leach into the batter while baking to create a lovely, moist cake. Enjoy!
Do you taste the coconut in the frosting? My son and husband aren’t a fan of strong coconut flavors.
You can’t taste it at all!
I’m curious as to if anyone has tried to substitute the egg? as I have a pretty bad egg allergy but I love chocolate and I love zucchini. Also, has anyone tried to substitute out the almond flour? as several family members have a big sensitivity to almonds.
I am allergic to coconut so I cannot use that flour in any recipe. Can you recommend a substitution for this? Also, I have been using Einkorn flour and having good results. Doesn’t contain the high gluten quality that regualr wheat contains.
thanks for your wonderful recipes!
I don’t test my recipes with substitutions, so I don’t know which other flours would lend the exact same result. Sorry I can’t be of more help!
I couldn’t find maple sugar. What can I use instead?
Hey Carrie, I followed the directions with no substitutions and my cake came out mushy. I kept putting it back in the oven hoping it would help but it just burnt the top and was still mushy inside.
I guess maybe less of the wet ingredients? what do you recommend if the cake comes out too mushy. And don’t know if I could fix it after the fact.
I just made this cake last week and it turned out perfectly, so I’m not sure what happened. I’m wondering if it wasn’t baked enough? That’s the only reason I’d think that it would still be uncooked after baking.
I made a half recipe of this in a loaf pan without the frosting as I didn’t have all those ingredients. I topped it with ganache and it was delicious. We try to keep any sweets for special occasions but had so much zucchini because one of our grown children had bought a large bag for us while doing our shopping during this quarantine. Very delicious as has been every recipe I have tried from this site. Thank you!