Print Recipe
healthy chocolate zucchini cake

Healthy Chocolate Zucchini Cake with Avocado Chocolate Frosting

Super moist healthy chocolate zucchini cake with a silky smooth avocado chocolate frosting. Naturally sweetened & perfect to make as a birthday cake or for a special occasion.
Course Birthday, Cake, Dairy Free, Dessert, Snack
Keyword healthy chocolate zucchini cake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16 slices
Calories 170 kcal
Author Monique of AmbitiousKitchen.com

Ingredients

  • 1 cup zucchini, shredded and squeezed of excess moisture (from 1 medium zucchini)
  • 1 egg
  • 2 tablespoons melted and cooled coconut oil (can also use butter or vegan butter)
  • ½ cup agave nectar (can also sub honey, maple syrup, coconut or date syrup)
  • ½ cup unsweetened vanilla almond milk
  • 1 teaspoon vanilla extract
  • 1 ¼ cup whole wheat pastry flour
  • cup good quality cocoa powder
  • ½ teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup mini dairy free chocolate chips (best for chocolate in every bite)
  • For the chocolate avocado frosting:
  • 1 avocado
  • ¼ cup unsweetened cocoa powder
  • ¼ cup pure maple syrup or agave nectar
  • 1 tablespoon melted coconut oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees F. Line a 9x9 inch pan with parchment paper. Spray the inside of the pan with nonstick cooking spray.
  2. In a large bowl, mix together the zucchini, egg, coconut oil, honey, unsweetened vanilla almond milk and vanilla until well combined. 
  3. Next add in whole wheat pastry flour, cocoa powder, cinnamon, baking soda, baking powder and salt. Gently mix together until ingredients are just combined. Fold in chocolate chips.
  4. Bake at 350 degrees for 25-35 minutes or until tester comes out clean. Allow cake to cool on wire rack before frosting.
  5. To make the frosting: Add all of frosting ingredients to bowl of a food processor or high powered blender. Blend until smooth and no chunks of avocado remain. Taste and adjust sweetener as necessary (you may want to add a tad more maple syrup). 
  6. Once ready to frost, spread avocado chocolate frosting all over cake. Store cake in the fridge until ready to serve. Serves 16.

Recipe Notes

Feel free to double the recipe and bake in a 13x9 inch pan. It should take around the same time to bake.

Instead of honey, you may sub 3/4 cup sugar (coconut, brown or white sugar will work).

Want to decrease the sugar in this recipe? Leave off frosting.

To make this vegan: Veganizing this: Be sure to use agave or maple syrup and sub a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) in place of the regular egg.

To make this gluten free: I recommend using chickpea flour or a gluten free oat flour. You can also use an all purpose gluten free flour.

Toppings: Feel free to add fun toppings on the cake such as toasted nuts, sprinkles, chocolate chips, coconut, or anything else your heart desires.

If you are not a fan of avocado, feel free to use another chocolate frosting of choice, or just drizzle 1/4 cup of melted chocolate chips over the top.

Nutrition Facts
Healthy Chocolate Zucchini Cake with Avocado Chocolate Frosting
Amount Per Serving (1 slice)
Calories 170 Calories from Fat 74
% Daily Value*
Fat 8.2g13%
Saturated Fat 4.6g29%
Carbohydrates 26.1g9%
Fiber 4.5g19%
Sugar 14.7g16%
Protein 2.7g5%
* Percent Daily Values are based on a 2000 calorie diet.