Grain Free Chocolate Zucchini Fudge Cake Recipe
Grain-Free Chocolate Chip Zucchini Cake Recipe
Prep Time
15 mins
Cook Time
1 hr
Resting time
5 mins
Total Time
1 hr 15 mins

This fudgey cake is packed with rich chocolate flavour and uses a base of almond & tapioca flour to create a grain-free, gluten-free, guilt-free, vegan and paleo friendly dessert (or breakfast or snack).

Course: Dessert
Keyword: Grain-Free Chocolate Zucchini Fudge Cake Recipe
Servings: 8 servings
Author: Caitlin Iles
Dry Ingredients
  • 1.5 cups almond flour
  • ¼ cup tapioca flour
  • ½ cup raw cacao
  • 1 tsp. baking powder
  • ½ tsp. sea salt
Wet Ingredients
  • ½ cup melted butter or coconut oil
  • ¾ cup coconut palm sugar
  • 2 eggs or chia eggs- 1 tbsp. ground chia + 1/4 cup warm water per egg
  • 1 tsp. vanilla
  • 2 med zucchinis shredded (about 3 cups)
  • ¾ cups chocolate chips
  1. Preheat oven to 350F and grease a 9x9 cake pan with oil of choice (I like coconut or butter).
  2. In a medium mixing bowl whisk together the dry ingredients.
  3. Using a hand mixer or a mini food processor combine melted oil, coconut palm sugar, eggs and vanilla until fully incorporated.
  4. Add wet ingredients to dry ingredients and mix until completely combined with no lumps.
  5. Using cheese cloth or a nut mylk bag squeeze a bit of the moisture out of the zucchini and then stir into cake mix.
  6. Add ½ cup of the chocolate chips to the cake mix.
  7. Spread cake mix evenly into cake pan and smooth the top.
  8. Sprinkle the last ¼ cup of chocolate chips over the top of the cake.
  9. Place in the oven and bake 60 minutes until a tooth pick stuck in the middle of the cake comes out clean.
  10. 10. Remove from oven and let cool 5 minutes before transferring to a cooling rack.