Description
Welcome to your new favorite dessert-with-a-secret! This Chocolate Zucchini Cake is rich, moist, and tastes like a bakery-level treat—yet it’s hiding a green twist that no one will detect. Made with oat flour, applesauce, and a garden-fresh helping of shredded zucchini, it’s a wholesome, indulgent bite perfect for potlucks, picnics, or sneaky veggie wins at home. Time to bake joy into every bite.
Ingredients
• 1½ cups milk + 1 tsp vinegar (let sit 5 min)
• 3 cups oat flour (or blended oats)
• ⅔ cup cocoa powder (Dutch-process if possible)
• 2 tbsp arrowroot powder (or cornstarch)
• 1 tsp baking soda
• 1½ tsp baking powder
• 1¼ cups brown sugar (or 1 cup for less sweet)
• 1½ cups unsweetened applesauce
• ½ cup finely shredded zucchini, squeezed dry
• 1 cup chocolate frosting (store-bought or homemade)
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13” pan and line with parchment.
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In a small bowl, mix milk and vinegar. Set aside.
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In a large bowl, whisk oat flour, cocoa, arrowroot, baking soda, and baking powder.
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In another bowl, stir together applesauce, brown sugar, zucchini, and milk mixture until smooth.
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Combine wet and dry ingredients, mixing gently. Don’t overmix.
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Pour batter into the pan, smooth the top, and tap the pan to release air bubbles.
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Bake 30–35 minutes, rotating halfway. Done when a toothpick comes out with crumbs.
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Cool completely, then frost generously.
Notes
• Squeeze zucchini well—too much water = soggy cake.
• Rotate pan halfway for even baking.
• Chill before slicing for ultra-fudgy texture.
- Prep Time: 15 mins
- Cook Time: 30–35 mins
Nutrition
- Calories: 230 Cal per slice, incl. frosting
- Sugar: 24g
- Fat: 5g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 3g