Ultra Moist Chocolate Zucchini Cake (low fat)

What you need

  • 3 cups peeled & shredded zucchinimoist_zucchini_cake
  • 1 cup of brown rice flour
  • 1 1/2 cups [gluten free] all purpose flour (Bob’s Red Mill )
  • 3/4 cup grape seed oil
  • 1/2 cup filtered water
  • 3 eggs
  • 3/4 – 1 cup brown sugar
  • 1/2 cup raw, unsweetened cacao powder
  • 2 Tbsp. freshly squeezed orange juice
  • 2 tsp. natural vanilla extract
  • 1 tsp. cinnamon
  • 2 1/2 tsp. baking powder
  • 3/4 cup chopped walnuts
  • 1/2 cup chocolate chips
  • 1/2 tsp. salt




Preheat oven to 350 degrees Fahrenheit and set aside a greased bundt cake pan. I like to use grape seed oil to grease my baking pans; it’s easily applied with your hands and healthy. It doesn’t leave a grapeseedy taste on your bakings either, so don’t worry!

Mix all dry ingredients together: flours, baking powder, raw cacao, salt and cinnamon. Combine your walnuts and chocolate chips in a small separate bowl and set everything aside. Shred your zucchinis until you have 3 cups worth; and place in a strainer to let excess water escape.

Now mix all the wet ingredients together; start by slightly beating your eggs, then add the sugar, vanilla extract, grape seed oil, orange juice, and water. Slowly combine wet with dry ingredients by pouring dry ingredients first; then add the shredded zucchini and fixings (walnuts / choc chips).

Pour the batter in the bundt cake pan and bake for 45 – 50 minutes. Don’t forget to do the tooth pick test, as baking times may vary! Once out of the oven, wait 30 minutes before attempting to take the cake out of its pan.

Suggestions for garnishing

I love melting some solid chocolate in a sauce pan and glazing the top with it. Alternatively, you can give your cake a classic powdered sugar top!

Print This Page

Latest Recipes

Follow us on Facebook!

snowflake snowflake snowflake snowflake