She’s healthy! She’s cute! She’s popular to boot! For reals though, you’re about to meet (or reintroduce yourself to) the most delicious chocolate cake ever: my zucchini chocolate cake. I had to re-share this beauty because it’s like a mix between a brownie, a cake and a chocolate molten cake omgggg. To be honest I nailed this recipe the very first time I made it and I couldn’t stop spooning it out of the pan straight into my mouth.
But here’s the deal: not only is this chocolate zucchini cake pretty healthy, but it’s also gluten free, includes a good amount of protein thanks to siggi’s yogurt, is naturally sweetened with pure maple syrup + coconut sugar and made with nutritious almond flour and oat flour. The best part though? The melted chocolate + sea salt on top when it’s all finished. It’s like biting into a fudgy, gooey brownie and I am HERE FOR IT.
Do yourself a favor and make this cake ASAP, all my taste testers LOVED this one and I know you will, too! Don’t forget to come back and leave a comment + rate the recipe to tell me how you liked it!
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Your fav chocolate cake just got a healthy makeover
That’s right, this chocolate zucchini cake is made with better-for-you ingredients that you can feel good about! Yet it still tastes SO decadent. This chocolate zucchini cake is:
- Packed with veggies. You won’t even be able to tell, but there’s a whole fiber-packed zucchini baked right into this cake!
- Gluten free. Oat flour and almond flour keep this chocolate zucchini cake gluten free, and almond flour gives it some healthy fats.
- Naturally sweetened. We’re using some pure maple syrup and coconut sugar to give the cake the perfect sweetness.
- Filled with protein. A small container of siggi’s yogurt makes the cake super moist while boosting the protein! Siggi’s actually has more protein than sugar per cup, so you know we’re working with the goods.
What you’ll need to make this healthy chocolate zucchini cake
This healthy chocolate zucchini cake is made with plenty of fridge and pantry staples for a fun, easy dessert you’ll want to make again and again. Here’s what you’ll need to make it:
- Zucchini: this little veggie is the star of the show! Zucchini gives the chocolate cake moisture without having to add a ton of butter (like in regular cakes). Check our tips for baking with zucchini in the post below!
- Eggs: you’ll need 2 eggs in this recipe to help it bake up. We haven’t tested this recipe with flax eggs, but let us know if you do!
- Sweetener: we’re naturally sweetening the cake with pure maple syrup and coconut sugar. You’ll also need some vanilla extract.
- siggi’s yogurt: I love baking with siggi’s yogurt because it doesn’t add a ton of excess sugar and it gives baked goods the perfect amount of moisture. I used the vanilla siggi’s in this one for a little boost of flavor!
- Coconut oil: to keep the zucchini chocolate cake nice and fudgy.
- Flours: as I mentioned, we’re using almond flour and oat flour to make the cake gluten free. See below for making your own oat flour!
- Cacao powder: gotta have that rich chocolate flavor (+ a boost of antioxidants!). So much better than regular cocoa powder (though you can use that instead!)
- Baking staples: don’t forget the baking soda and salt.
- Topping & add-ins: I love mixing in chocolate chips and creating an epic chocolate drizzle with more chocolate chips and coconut oil. Wanna get fancy? Add some fresh raspberries and a sprinkle of sea salt to the top, too!
Simple ingredient swaps
I recommend sticking with the recipe the best that you can, but here are some easy ingredient swaps that should work well:
- For the coconut sugar: feel free to use regular brown sugar instead.
- For the yogurt: I love using siggi’s vanilla yogurt, but their plain or even plant-based yogurt will work as well.
- For the coconut oil: melted and cooled butter or vegan butter are a great alternative.
- For the cacao powder: unsweetened cocoa powder works perfectly, too!
Can I use a different flour?
Unfortunately, no, I can’t recommend a substitute for the almond flour or oat flour here as they give the gluten free chocolate zucchini cake the perfect texture.
Make your own oat flour right at home
That’s right, if you’re out of oat flour you can easily make it with just one ingredient! Check out my tutorial on how to make homemade oat flour right at home to use in this gluten free chocolate zucchini cake. So easy!
Remember these tips when baking with zucchini
- Use the small side of your grater so that you get perfect shreds of zucchini. No one will be able to tell there’s a veggie in the cake! Honestly, a simple cheese grater will also work well.
- Squeeze out your zucchini shreds as much as possible using a cheesecloth, clean dish towel or paper towel to get all of the excess liquid out. This is VERY important so that the cake has the right texture.
- Shred zucchini first, measure it out then squeeze off excess moisture.
- Feel free to shred a bunch of zucchini and freeze it for later! Follow my tips and tricks here.
Fun ways to customize this chocolate zucchini cake
- Make it extra fudgy. If you want this cake to be super fudgy, feel free to store the cake in the fridge! It will taste just like a brownie and gets even more moist and fudgy by the day.
- Choose your fav frosting. Feel free to use a different frosting to make it your own. You could halve either my strawberry frosting or peanut butter frosting for a unique twist.
- Celebrate a birthday! If you want to make this a fun birthday cake, feel free to add some pretty rainbow sprinkles on top of the melted chocolate. I love this brand of natural sprinkles!
How to store this cake
Feel free to keep the healthy chocolate zucchini cake covered at room temperature for about a day or so, then place it in the fridge covered for 5 days.
Freezer-friendly chocolate zucchini cake
Yes, this one bowl chocolate zucchini cake freezes well for up to 2 months! I prefer to freeze the cake without the chocolate topping. Here’s how to do it:
- Let the cake cool and then wrap it well in plastic wrap and aluminum foil.
- Place the full cake in a zip-top freezer bag.
- To serve it, thaw the cake in the refrigerator overnight, then let the cake come to room temp before adding the chocolate topping and serving it.
More ways to use protein-packed siggi’s yogurt
- Fresh Strawberry Shortcake Bread with Strawberry Glaze
- High Protein Peanut Butter Banana Overnight Oats
- Healthy Birthday Cake Bread
- Orange Creamsicle Smoothie
- Fluffy Yogurt Pancakes
Get all of our delicious recipes using yogurt here, and all of my zucchini recipes here!
I hope you love this wonderful healthy chocolate zucchini cake! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Chocolate Zucchini Cake (healthy + gluten free)
Ingredients
- Wet ingredients:
- 1 medium zucchini, shredded and squeezed of excess moisture with a paper towel (1 cup shredded zucchini)
- 2 eggs
- 1/2 cup coconut sugar (or sub brown sugar)
- 1/3 cup pure maple syrup
- 1 (5.3 oz) container siggi's 0% vanilla yogurt
- 1 teaspoon vanilla extract
- 1/4 cup virgin coconut oil, melted and cooled
- Dry ingredients:
- 1 ½ cups packed fine blanched almond flour
- ½ cup oat flour
- 1/2 cup cacao powder (or sub unsweetened cocoa powder)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1/2 cup chocolate chips
- For the topping:
- 1/2 cup chocolate chips
- 1 teaspoon coconut oil
- Maldon sea salt, for sprinkling on top
- Raspberries to garnish
Instructions
- Preheat the oven to 350 degrees F. Line an 8x8 inch pan with parchment paper and spray with nonstick cooking spray.
- First, measure out 1 heaping cup of shredded zucchini, then place shredded zucchini in a paper towel or cheese cloth and squeeze out all of the moisture/water. This is very important!
- Add shredded zucchini, eggs, coconut sugar, pure maple syrup, siggi’s yogurt, vanilla extract to a large bowl and whisk together until well combined. Finally stir in melted and cooled coconut oil until well combined.
- Next, add dry ingredients: almond flour, oat flour, cocoa powder, baking soda and salt. Mix together with a wooden spoon until well combined. Fold ½ cup chocolate chips into the batter.
- Pour batter into the prepared pan. Bake for 30-40 minutes or until a tester comes out clean. Allow the cake to cool for at least 30 minutes in the pan on a wire rack before topping it.
- Next make the topping: add chocolate chips and coconut oil to a medium bowl; microwave in 30 second increments, stirring in between, until chocolate is melted. Alternatively you can melt the chocolate in a saucepan over low heat. Once chocolate is melted, pour over the cake and tilt the pan side to side to help evenly distribute the chocolate and coat every inch of the cake. Finally, sprinkle a little sea salt on top if you’d like.
- Cut the cake into 12 slices. Serve with fresh raspberries or strawberries and enjoy! Store cake in the fridge after a day.
Recipe Notes
See the full post for freezing instructions!
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by The Mindful Hapa
This post is sponsored by siggi’s. All text and opinions are my own. Thank you for supporting the brands that make AK possible! This post was originally published on August 6, 2021, and republished on August 7, 2022.
106 comments
Hi Monique, I love so many of your recipes. I understand you strive to provide all natural and healthy recipes, but there are so many people with a nut allergy it would be nice if you could provide the best nut free flour option. I will make this recipe as written for the adults in the household, but will likely try either regular or gluten free flour for the kids and post the results.
Hi, Stephanie. Sorry to hear about your allergies. I do my best to test multiple options for my recipes, but I simply can’t test them all. I’d recommend experimenting with different flours to learn how they behave in different recipes so that you can sub with confidence in the future! Let me know how the regular/GF flour works out 🙂 Also, lots of nut free recipes here.
Hey Stephanie,
I used to have to avoid nuts on an autoimmune Paleo diet and I’ve found that tigernut flour is a pretty good substitute for almond flour! (Tigernuts aren’t actually nuts, surprisingly.) I haven’t tried the swap in this specific recipe but I’ve done it with other ones and it seems to work well. You might want to start with slightly less since it’s a bit more dense/dry than almond flour. You can find it on Amazon or in health food stores. It’s not cheap, but good for special occasions and treats like this! 🙂 Hope that helps!
Thanks so much for sharing this, Joanna!
So delicious! I love that it is healthier but doesn’t taste like it haha. My picky toddler also enjoyed it.
I’m making this today and I’m so excited!
Okay, I made it and I always have really high expectations for Monique’s recipes because she never, ever misses. This one is no exception and I found it to be PHENOMENAL! My FIL who is practically allergic to vegetables happily ate two slices before he found out there were zucchini snuck into this yummy cake. I call that a win. Thanks for the amazing work Monique!
Holy cow. Made this recipe & followed it to a T. This was the most moist, delicious chocolate cake. All my girlfriends ate it straight from the pan, it was so good!
This cake was soooo delicious!!! Moist and so flavorful! I didn’t have siggi’s yogurt I used another plain yogurt so good!!
Delicious! Easy one-bowl recipe. Moist and soft yet holds shape. I used all purpose flour. Not sure of quantity but added little by little until I got the texture that I saw in your video (which is super helpful, so thanks!)
I swapped an almond based yogurt (dairy-free) and turned out awesome.
Will make again!
Made this today exactly as written and it’s FABULOUS! Both of my sons loved it too. I live to bake, and am trying to do so in a healthier way. This one is a keeper!!
So delish! Even my kid who can spot hidden veggies in everything devoured it!
This was so delicious and moist. Thank you for helping my family get sweet treats that also makes us feel good!
Delicious! So fudgy and loved the glaze. Kids loved it, too! Will definitely make again!
Yummm! Must try this!!
Dang this recipe is a WINNER. Always on the lookout for better for you dairy-free recipes and this hot the spot. Didn’t even bother frosting it. After sitting in the fridge it somehow got 10x better?! What is this magic! Yes please.
Used Kite Hill unsweetened vanilla Greek yogurt and it was fabulous,
I can’t wait to make this!! 🤤🤤
Holy cow this is delicious! My kids loved it before I even put on the frosting. Texture is just right, not crumbling apart, but still light and fluffy.
This is a GORGEOUS recipe! Sooo fudgy and moist … Will definitely make it again!
WOW, another winner!! Followed the recipe and it was amazing. Thank you!!!!
Tried this recipe and ate the entire cake in one day!! It’s that good. You do not taste the zucchini like I thought maybe you would and best of all it has healthy and clean ingredients! And to top all that off it’s so good and amazingly delicious!!
Delicious- I loved it out of the fridge. Easy to make. Thanks for the recipe!
This cake was absolutely amazing!!! So moist, so easy to make, flavor so good. My whole family liked it, especially my kids!! I love your recipes so much, we make them all the time in our house. If you are in the fence about making this cake, MAKE THIS CAKE!!
This recipe is fabulous, easy and Monique with AK knocked it out of the park again! I followed the recipe and didn’t change anything. However, I didn’t use any frosting or fruit bc I was lazy but it truly didn’t need it! The cake was moist and the sweetness was perfect. Highly recommend.
Fire. As always, Monique’s recipes NEVER disappoint. This chocolate cake was perfect and a hit! A great way to use up my garden zucchini.
Really loved this recipe!!! I used avocado oil instead of coconut oil, and since I ran out of almond flour, just put some in the food processor and having small almond parts gave an amazing texture. Definitely I will do it again and again!!!
Really pleased with how this turned out. Great chocolate flavour, perfect sweetness, very moist and “fudgy”. I didn’t have time to do the chocolate topping so did whip cream and berries instead and it was wonderful; the whole family loved it. Love that it uses ingredients I typically have on hand!
This cake is so delicious, so moist and satisfying without being super unhealthy ingredient-wise! I added peanut butter chips to the batter and that was a delicious addition too! Thanks so much for the great recipe:)
Wow. This cake is fantastic. It tastes just like regular fudgy, delicious chocolate cake, but it’s magically made with healthy ingredients. Such a treat!
This was SO delicious! I am not a baker and found the recipe perfect to follow as written. We served it for company, and it was perfect – the sprinkle of sea salt really adds to the flavor. Overall, it tastes like a delicious, rich brownie, with much healthier ingredients. I bought the wrong kind of Siggi’s (the one with cream, not the FF), which was a smaller container, so I also added ~1 oz sour cream – turned out perfect. Thanks for a great recipe!
WOW! Such a delicious chocolate cake using such great ingredients! I made this as a birthday cake the other night and it was a huge hit! Easy from start to finish and delicious!!! For picky eaters no one can even taste the zucchini. This cake was moist (I said it) and so so yummy. Will definitely be making again!
YES haha so moist!! I’m so glad everyone loved it!
I am so thankful for zucchini week! A friend gave me some zucchini from their garden and without Ambitious Kitchen I don’t know what I would have done. I have tried three unique zucchini recipes in the last week and each one has been amazing!
Really good and easy to make! I made for a family gathering and multiple people mentioned how rich and delicious it was and never would’ve guessed there was zucchini in it. Definitely a win for summertime!
Woohoo!! So glad that everyone loved it 🙂 Gotta love that sneaky zucchini!
Sooo good! I followed the recipe exactly, except for subbing brown sugar for the coconut sugar. It turned out so fudgy and indulgent. Whole family (even the picky eaters) loved it.
Yay!! So glad to hear you guys loved this one 🙂
Ahhhh! So good!!!
Yay!!
I swear…you have no bad baked good recipes!!! My toddler and I made this and it tastes amazing! I didn’t need to even hide the veggies as he was so excited to try them before the cake and in the cake. What a win. Great recipe to keep on hand for any time of the year. Love, love, love it.
Aw such a fun baking project to do together! So happy to hear you guys loved this one 🙂 ❤️
Amazing!!! Following a grain free and dairy free diet so I used 1/3 c tapioca starch instead of the oat flour and 5 oz full fat canned coconut milk instead of the siggis! Thanks so much!
So happy those worked well and that you enjoyed it, Catherine!
This cake is so delicious!. It’s hard to believe that it’s gluten-free. The texture is perfect – not dense or grainy. Loved the addition of the zucchini which gives the cake moistness. It is definitely a keeper!
I know, I think if you didn’t tell people it’s GF, they wouldn’t know! So happy you love this one 🙂
So good! The crumb on this gluten free cake is spot on. I used dairy free yogurt and still turned out great. I also made chocolate frosting by mixing in coconut milk cream from a can to the melted choc chips (left out the coconut oil) instead of just a choc drizzle and would highly recommend!
So glad that all worked out well–that frosting sounds AMAZING! Thanks for the review, Liz!
Loved this cake. It was moist, especially when refrigerated…I”m not a fudge fan, so for me this was a nice chocolate cake…It was in the fridge for 4 days and still tasted great. I was ready to freeze the rest, but visiting daughter asked for it…so I gave the rest away! Having pre-diabetes diagnosis, the almond flour was a great sub for flour and worked well. Changes? I used brown sugar instead of coconut sugar and reduced amount to 1/4 cup. One friend said “not sweet enough” and another said “great; not too sweet”. I used Fage 2% plain yogurt instead of Figi’s; it was fine. I used the coconut oil, but would next time use melted butter…they are both saturated fats, but I tasted a bit of the coconut oil and would prefer butter. I skipped the topping..don’t need extra sugar in my diet. I did use the “blanched” almond flour; and yes, I packed it gently. I notice some almond flours are not blanched..I don’t know if it will make a difference. All in all, I will definitely make again.
Thanks so much for sharing all of this, Rita! I’m so happy you loved it 🙂 And I usually use blanched almond flour (from Bob’s Red Mill!)
Oh my gosh, this cake! I made it unfrosted and it’s amazing (but if I ever make it for a party I will definitely include the chocolate on top!) This cake, the zucchini brownies, and double chocolate zucchini loaf are all SO good in their own way.
So glad you loved it! And I’m impressed that you’ve tried them all!!
I made this recipe exactly as given and stored in frig overnight to take to a luncheon earlier today except I served from the pan. Everyone loved it even though I made it gluten free because of our friend’s birthday. It was very fudgy and I put whole strawberries on top. Chocolate and strawberries really go together! The only reason I gave it 4 stars and not 5 is because it kind of crumbled coming out of the pan. I maybe only got 3 pieces that looked really nice. Of course no one seemed to mind because it tasted so good. What could I do to keep it from crumbling? I want to make it again in a couple of weeks for a family get together. I duplicated the recipe as given. Any ideas? Also could I use a 9×13 pan and duplicate the recipe?
Hi, Diana! So happy you all enjoyed it 🙂 Did you use almond and oat flour in here? The only thing I can think of is that maybe it was a bit overbaked? Mine held together really well and was very fudgy, not crumbly. To double the recipe, I think a 9×13″ pan would be perfect!
Seriously one of the best chocolate cakes I’ve ever had! Could not stop eating this! The swaps I made were flax eggs for regular eggs, cassava flour for the oat flour, and I made a chocolate/coconut yogurt ganache frosting for the topping. My whole family raved over it and I’m making it again for a dinner party this week! Awesome recipe!
I’ve made this a few times already and shared with others. It’s a really good gf go-to cake!
I’m so happy you love it, Kristyne! 🙂
Hi,
I’ve not made this as I just wanted to give some feedback 🙂
Oats and oat flour is not gluten free. My son is Coeliac, and while some Coeliacs tolerate oats, the Coeliac Foundation of Australia recommend that oats is one of the four foods to avoid- along with rye, wheat and barley. These all have proteins that are similar to gluten, and are all lumped under the general term “gluten”. Sorry, your recipe looks lovely
Hi, Meg! In the U.S. where I live, oats can be certified GF. Sorry that that’s not the case in Australia!
Couldnt stop snacking on this!!! Texture was perfectly fluffy and moist, with just a touch of sweetness. loved the addition of raspberries!
YAY you’re the best ❤️ Thanks for the review!!
Wow! This really is the best choc cake I have ever had! Perfect! The coconut adds a lovely flavour and the maldon salt is just amazing.
Yum
Woohoooo! I’m so happy you loved it, Wendy! Thanks so much for commenting 🙂
Oh my word!! So dang good!!! Baked at 8’600ft with no adjustments and it came out perfectly. Wonderful recipe – thank you!!!
Oh, amazing! Happy that it turned out well!
OMG this cake!!! fluffy, perfectly chocolate-y and not overly indulgent. Had mine with some extra siggis yogurt for a mid-morning snack and it was delish!!
Oooh yes it’s def light enough for snacktime!
All the chocolate lovers who tried it agree…it’s is so delicious! We are hooked on this recipe! Not the sugary/syrupy sweetness of a traditional chocolate cake. My picky eater child really loved it (not knowing it has some zucchini). The chocolate and cocoa is a good cover for the good ingredients. I topped a portion of the cake in coconut flakes…to die for! Thank you for sharing this awesome recipe.
SO happy to hear you guys love this one, Bavita! Thanks for sharing!
Monique, I tried this recipe again cutting the coconut sugar to 1/4 cup (seeing as the chocolate chips were pretty sweet). I thought the result was still very tasty. Love this recipe with dark chocolate best. I don’t use the Siggi’s yogurt (which I believe is sweetened) but plain greek yogurt.
I’m glad to hear that it was still delicious–thanks for letting me know!
Has anyone made these as cupcakes? If so, how did they turn out and were any alterations necessary? I’ve made this before in the cake for and it was amazing. Absolutely love the recipes from this website!!!
I haven’t but that’s such a great idea! Let me know how it goes 🙂
This recipe made 21 cupcakes. I baked them for 20 minutes @ 350. Delicious as usual!
Thanks so much for sharing! Happy they turned out delish 🙂
My daughter is newly gluten and dairy free . I made this cake for her birthday for yesterday following the recipe exactly except for substituting coconut milk for the yogurt . To be honest I was nervous about how it would taste as I have never really made a gluten dairy free cake before . She said it was the best cake she ever had in her life . Thank you sooooo much for the recipe . I have to agree – the cake was amazing !!!!! I would make this cake before I would make a non gluten free one .
Aw I’m SO glad to hear that! Thank you so much, Lisa. Happy you both loved it 🥰
Can I substitute brown sugar for a liquid sweeter like maple syrup or honey?
Unfortunately I think it’ll make the cake too moist, sorry!
Usually not one to leave reviews but wow was this recipe fantastic!!!! Very impressed with how tasty it was.
Thank you SO MUCH — reviews mean a lot to me! I’m thrilled to hear you loved this one, Cassie 🥰
Made this for a friend and her kids and they devoured it in like 2 seconds and she was so pumped it was healthy! Can’t wait to make it for my family!
Loved it! Used butter instead of coconut oil and all almond flour in replace of the oats. Turned out great!
Really delicious recipe. I love it yummy!!! It’s really awesome
Thanks so much! I’m so glad you do 🙂
Made this recipe exactly has published and it was ABSOLUTELY Delish!!! I topped it off with your peanut butter frosting recipe which made it extra yummy. My husband and I love enjoying something sweet and yummy with our morning coffee on the weekends. This recipe totally satisfied our weekend morning tradition. Thanks for all your wonderful recipes!
OOOH the PB frosting is such a fantastic idea!! I need to do that — thank you! Glad you both loved it 🙂
Wow I just made the chocolate zucchini cake and it was easy and so tasty. Honestly, I just had a piece w/o frosting and it’s taste so chocolaty…yummy
-I used Lily’s dark chocolate chips (1g sugar)
– I skipped the cococut sugar all together
– only used 3 tablespoon of maple syrup
– ground buckwheat flakes instead of oat flour
I love it!!
Absolutely incredible! These are seriously one of the best things I’ve made in years.
Ahh that is amazing to hear! So glad it came out delicious 🙂 Thanks for the review!
This is the BEST chocolate cake ever!!! It is a keeper! I was wondering if it would work as cupcakes? Thank you!!
YAY! So happy you loved it! I think it should work great as cupcakes. Not totally sure about the bake time; just be sure to check them with a tester 🙂
This recipe was delicious! I did not have flaky salt when I made it so I left that out and I used a very good cocoa powder and it was a rich chocolate flavor and wonderful texture. One of my coworkers is gluten free and he appreciated this cake a lot. The whole office enjoyed it! Would absolutely make again, and don’t skip the raspberries on top.
I’m SO happy you all loved it!! Thanks, Kristin ❤️
Absolutely delicious! So rich and moist. Definitely a keeper.
I usually don’t sub ingredients in baked goods (especially Ambitious Kitchen recipes because they’re all damn good as written haha) but I needed to make a test batch of chocolate cupcakes to decorate for a Halloween party next week and I remembered this being such a delicious chocolate cake. I didn’t have any zucchini so I looked at the pumpkin cake recipe and since it’s so similar I subbed 1 cup pumpkin for the zucchini. OMG they turned out so soft, moist and chocolatey! I love them with the chocolate ganache but I might try an oreo cream cheese/buttercream frosting when I make them for the party. Not mad about having to eat this test batch in the meantime!
So glad that this turned out for you! Sounds like a winner and will be a big hit at your party!
This cake was just fudgey goodness in a pan. Kind of a cross between cake and a brownie, it was so rich and delicious. I love that it has no refined sugar (cane sugar). I followed the recipe but where there were options I used coconut sugar and cocoa powder.
The only thing that wasn’t great was the icing. It turned into a thick, solid layer on top, which made the cake nearly impossible to cut and the icing just randomly broke. It too was yummy, just didn’t work so well.
Just made this tonight for a dinner party. It was a hit! I did use tapioca instead of oat flour, used plain Greek yoghurt instead, and put slightly less maple and coconut sugar in than suggested, and it was still nicely sweet. Would def make again. Thanks from NZ!
Yum! I am so glad this recipe is a hit
Holy cow Batman this cake is awesome! Super easy to make and you only use 1 bowl which makes clean up a breeze. I made this cake yesterday for my father in laws birthday. All I told him was it’s a chocolate cake. As he was devouring his 2nd slice I decided to fill him in and let him know it was gluten free, refined sugar free and packed with healthy zucchini. He was stunned. He said this is the best cake I’ve ever eaten! The only sub I made was I used plain siggis greek yogurt and increased the vanilla a little. Monique thank you so much for another incredible recipe! I’ve been making 1 of your recipes every weekend for the last month or so and each one is better than the last.
So happy to hear that, Candis! No one can tell there are nourishing ingredients in this one 🙂 Such a great treat!
These were fantastic! I can’t have coconut oil so I subbed olive oil, and I made muffins without frosting but omg! So delish! Next time will try frosting but honestly the muffins were so good I didn’t miss it. Thanks for sharing this recipe, it’s a keeper!
Ah I am so glad you’re loving this recipe and it turns out great of you, Melissa. Thank you for sharing your sub and I HIGHLY recommend adding the frosting, SO good 👏🏼
Just made this today and turned out wonderfully! My changes due to not wishing to make an extra trip to store and simply using what I already had – 1 cup + 1 TB. Almond flour, slightly less than a 1/2 cup of coconut flour (omitted oat flour), 1/3 c. brown sugar, honey, 1/2 tsp maple flavoring, vegan butter, then used 1 TB tahini in the topping. The texture is very light, fluffy, moist yet somehow fudgey also. Thank you Monique for so much healthy culinary recipes and inspiration for a healthier stress less lifestyle (digestion problems, eating disorder, and very underweight – now all in the past!).☺️
Aw this means the world to me! I am so glad you’re loving this cake and it turned out great for you ❤️