Chocolate zucchini cake

This gluten-free chocolate zucchini cake will soon become a family favourite! Don’t be deterred by the addition of zucchini – the flavour is undetectable and adds a nice chewy texture to your cake. If you have trouble getting your children to eat green vegetables this is a sure way to get them in.

Serves: 8
Ingredients: 12
Serving size: 100 g
Total calories: 418
Protein: 6.9 g
Fat: 27.9 g
Carbohydrates: 39.6 g
Fibre: 4.5 g


  • 2½ cups gluten free flour
  • ¾ cup cacao powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 2 tbsp Nature Sweet Sugar Substitute
  • 6 tbsp butter, room temp
  • ½ cup coconut oil, room temp
  • 2 free range eggs
  • 1 tsp vanilla extract
  • ½ cup plain full fat yoghurt
  • 3 cups finely shredded zucchini
  • ½ cup dark 70% Cacao sugar free chocolate chunks


  1. Preheat oven to 180ºC
  2. Sift together the flour, cacao powder, baking soda, baking powder and Nature Sweet in a bowl. In a stand mixer, add the butter, coconut oil, eggs, vanilla extract and yoghurt and blend until well combined.
  3. Place the zucchini into blender and blend until smooth like a thick soup. While the mixer is on low gradually pour the zucchini into the egg mixture until incorporated. Keep the mixer on low and in two batches, slowly pour in the flour mixture – scraping down the sides of the mixer bowl as you continue to incorporate flour.
  4. Grease a 33cm x 23cm baking tin. Sprinkle Chocolate chunks onto the bottom of the tin (this will end up as the top of the cake) Spread batter evenly into your baking tin and bake for 30 minutes. To confirm your cake is baked properly – stick a bamboo skewer in centre, if it comes out clean your cake is done.

Note: Use a GF flour that contains Xanthan Gum – if your GF flour does not contain Xanthan gum- add ½ teaspoon

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