Healthy Chocolate Zucchini Cake
Moist, decadent Healthy Chocolate Zucchini Cake with zucchini, cottage cheese, and whole grain flour. Then topped with easy, wholesome chocolate frosting!
Servings: 12 slices
Calories: 387kcal
Ingredients
For the Frosting:
- 14 ounces can coconut milk full fat
- 2 cups dark chocolate chips
- 1 teaspoon pure vanilla extract
- Pinch salt
For the Cake:
- 1 cup cottage cheese
- 1 large egg
- 2 cups grated zucchini not squeezed
- 1/3 cup avocado oil or any neutral oil
- 1 cup maple syrup or honey
- 3/4 cup cacao powder
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups whole wheat flour or spelt flour
- Cooking spray I use Misto
Instructions
- Make the frosting: In a medium pot, warm up coconut milk (cream and clear liquid) just until it starts to boil but not boiling. Remove from heat, add chocolate chips, vanilla extract, salt, and whisk until smooth. It will be runny. Place right in the pot in the fridge to solidify, for 3-4 hours.
- Make the cake: Preheat oven to 350 degrees F and line just the bottom of 8″x8″ baking dish with parchment paper, spray with cooking spray. Set aside.
- In a blender, add cottage cheese and egg, blend until smooth.
- Pour into a large bowl, along with zucchini, oil, maple syrup, cacao powder, vanilla extract, baking powder, baking soda and salt. Whisk well.
- Add flour and stir with spatula just until combined.
- Transfer batter into prepared baking dish, level with spatula and bake for 45 minutes or until toothpick inserted in the middle comes out clean.
- Remove from the oven and let cool to room temperature or completely, takes about 2-3 hours.
- Assemble the cake: Scoop frosting into a large bowl and whip with an electric mixer just until fluffy.
- Transfer only 3/4 of the frosting on top of the cake and spread with a spatula, add patterns or decorate how you wish. Refrigerate or freeze remainder in an airtight container for up to 3 months and use as you like. You can top cake with all of it but I found it to be a bit too much.
- Using a sharp knife, cut into 12 slices and enjoy!
Video
Notes
- Store: Refrigerate frosted cake within 2 hours of frosting in an airtight container for up to 4-5 days.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
Nutrition
Serving: 1slice | Calories: 387kcal | Carbohydrates: 47g | Protein: 9g | Fat: 20g | Saturated Fat: 13g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 293mg | Fiber: 5g | Sugar: 25g