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
Photo credit: Becky Winkler