Chocolate Zucchini Cake
Indulge in the rich flavors of this Chocolate Zucchini Cake, a delightful twist on a classic dessert that will satisfy your chocolate cravings while keeping it nutritious.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups milk
- 1 teaspoon vinegar
- 3 cups oat flour
- 2/3 cup cocoa powder
- 2 tablespoons arrowroot powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/4 cups brown sugar
- 1 1/2 cups unsweetened applesauce
- 1/2 cup shredded zucchini
- 1 cup chocolate frosting (for topping)
Instructions
- Preheat your oven to 350°F (180°C) and grease two 8-inch cake pans.
- In a bowl, whisk together milk and vinegar; let sit for about five minutes to curdle.
- Combine oat flour, cocoa powder, arrowroot powder, baking soda, and baking powder in a large mixing bowl.
- In another bowl, mix the curdled milk mixture with brown sugar and applesauce until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined; gently fold in shredded zucchini.
- Divide the batter between prepared pans and bake for about 35-40 minutes or until a skewer comes out clean.
- Allow cakes to cool completely before frosting with chocolate frosting.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 215
- Sugar: 12g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://thelowfatkitchen.com/chocolate-zucchini-cake/