recipe, Well-being
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Gluten-free chocolate zucchini cake

How to make a delicious, gluten-free chocolate zucchini cake

How to make a delicious, gluten-free chocolate zucchini cakeMy sister and some friends are arriving this weekend for a “girls weekend”. Since I can’t think of a nice weekend with friends without cake (and preferably a chocolate one!), I made an attempt to bake my first veggie chocolate cake so I can literally have my cake and eat it! The cake is gluten-free and is filled with some fructose-free sweetness so it’s all good.

While I wasn’t convinced of the taste to start with, I’m on my fourth slice (over the course of two days) and I absolutely love it! So have a go and let me know what you think…

You will need: 

  • coconut oil or butter for greasing
  • 550 g zucchini, grated (it’s about 2 big zucchini/courgettes)
  • 1 1/2 cup all-purpose gluten-free flour (normal flour is fine if you’re not gluten intolerant)
  • 1/2 cup almond meal
  • 1/3 cup raw cacao powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon.
  • 1/2 cup rice malt syrup (To be found at Wholefoods or organic food shops)
  • 2 eggs (preferably organic)
  • 150 g unsalted butter, softened
  • 1 teaspoon vanilla powder
  • cacao nibs and chia seeds, to serve (optional)


  • Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease a loaf tin
  • Grate the zucchinis and place them in a sieve or colander and sprinkle them with a pinch of salt. Leave them for five minutes then squeeze excess water out.
  • Meanwhile, melt the butter and rice malt syrup on a medium heat. Allow to cool for five minutes.
  • Combine eggs with the butter/syrup mixture
  • In a separate bowl, mix together the gluten-free flour, almond meal, raw cacao (I used 100%), baking soda, baking powder, salt, and cinnamon
  • Combine the wet mixture with the shredded zucchini and slowly add the dry ingredients to the wet
  • Pour mixture into greased loaf tin and smooth out top. Sprinkle cacao nibs and chia seeds on top if you want.
  • Bake in the oven for 50-60 minutes at 180ºC/350ºF/Gas Mark 4, or until skewer inserted into the centre comes out clean. Remove from the oven and allow to cool for five minutes before transferring out of the pan to a wire rack.

Feedback from the family:

Mila: I didn’t tell what was in it because I knew she would pull her face if she knew it had zucchini in it but she spotted the green bits (wait a day before giving it to the kids and the green bits blend in with the chocolate). Compared to the chocolate cakes I normally make which are packed with sugar, she thought it was OK and said she preferred the second bite but hasn’t come back for a second slice (unlike me!).
Steve: He thought it was too bitter but to be honest I used 100% pure cacao powder. I’m pretty sure if you’re using 75 or 80% cacao powder, it will be less bitter for everyone.
Me: I wasn’t convinced to start with but I really love it now. With goat yogurt (or vanilla ice-cream or custard) it’s to die for and deep-down I love the fact that it is not filled with nasty sugar. I also love the texture very much. Three days after, it is still very moist and nice.


PS: Has anyone ordered Sunday Suppers’ cookbook by Karen Mordechai (above)? I love her website.

//recipe from I Quit Sugar


  1. Pingback: Women's skincare: 25 of the best skincare & beauty tips to try | BODIE and FOU Design, Interiors, Fashion & Life

  2. Susan L. Olson says

    My health has improved dramatically, but I still have a sweet tooth. That’s why I was so glad to learn about Guilt-free desserts! I am so happy to know that you really can have your cake and eat it too.

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