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Healthier Chocolate Zucchini Cake by Thyme & Table

Healthier Chocolate Zucchini Cake

  • 1 hr & 15 min
  • 10 servings

Chocolate Zucchini Cake:

2 cups almond flour

½ cup cocoa powder

1 tsp baking powder

½ tsp baking soda

1 cup brown sugar

½ cup dark chocolate chips

¼ cup cacao powder

1 large zucchini – shredded

3 eggs

¼ cup coconut oil

¼ cup unsweetened nut milk

1 Tbsp lemon juice

1 tsp vanilla extract

Pinch of salt

For serving: Chopped pistachios

 

Chocolate Sauce:

¾ cup water

¾ cup cacao powder

½ cup maple syrup

½ tsp vanilla extract

Pinch of salt

  1. Preheat oven to 350F°.
  2. In a large bowl, mix together shredded zucchini with remaining wet ingredients. In a separate bowl, combine the dry ingredients and mix.
  3. Pour the wet ingredients into the dry ingredients bowl. Mix until combined.
  4. Grease a 9” bundt cake pan and pour or spoon in the batter. Bake for 50 to 60 minutes or until a toothpick comes out clean.
  5. As the cake bakes, make the chocolate sauce. In a small saucepan over medium-high heat, combine all sauce ingredients and bring to a boil – whisking constantly. Reduce heat to medium and cook for an additional 5 minutes. Remove from heat and set aside to cool.
  6. Once done baking, let cake cool and carefully remove from the pan. Pour sauce over cake and top with chopped pistachios.

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