Go Back
This delicious cake uses simple and healthy ingredients. Here’s what you need: - 2 cups oat flour - 1 cup grated zucchini (about 1 medium zucchini) - 1/2 cup unsweetened cocoa powder - 1 tsp baking soda - 1/2 tsp baking powder - 1/2 tsp sea salt - 3/4 cup coconut sugar (or brown sugar) - 1/2 cup unsweetened applesauce - 1/4 cup melted coconut oil (or any neutral oil) - 1 tsp vanilla extract - 2 large eggs - 1/2 cup dark chocolate chips (dairy-free if desired) - Optional: 1/2 cup chopped walnuts or pecans Each ingredient plays a special role: - Oat flour: This is the star. It adds a nice texture and is gluten-free. - Grated zucchini: This keeps the cake moist. You won’t taste it! - Cocoa powder: This gives the cake its rich chocolate flavor. - Baking soda and baking powder: These help the cake rise. - Sea salt: A pinch enhances the flavors. - Coconut sugar: This sweetens the cake and adds a caramel note. - Applesauce: This acts as a natural sweetener and keeps the cake soft. - Melted coconut oil: This adds moisture and richness. - Vanilla extract: This brings out all the flavors. - Eggs: These provide structure and help the cake rise. - Dark chocolate chips: These add a delightful burst of chocolate. - Nuts (optional): They add a nice crunch. You can easily swap some ingredients: - Oat flour: You can use almond flour or all-purpose flour if you prefer. - Coconut sugar: Brown sugar or maple syrup work well too. - Applesauce: You can use mashed banana or yogurt. - Coconut oil: Any neutral oil like canola or vegetable oil is fine. - Dark chocolate chips: Use milk chocolate or white chocolate for a different taste. Feel free to mix and match based on what you have at home. Happy baking! First, gather all your ingredients for the Oat Flour Chocolate Zucchini Cake. You will need: - 2 cups oat flour - 1 cup grated zucchini (about 1 medium zucchini) - 1/2 cup unsweetened cocoa powder - 1 tsp baking soda - 1/2 tsp baking powder - 1/2 tsp sea salt - 3/4 cup coconut sugar (or brown sugar) - 1/2 cup unsweetened applesauce - 1/4 cup melted coconut oil (or any neutral oil) - 1 tsp vanilla extract - 2 large eggs - 1/2 cup dark chocolate chips (dairy-free if desired) - Optional: 1/2 cup chopped walnuts or pecans Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking. In a large bowl, mix the oat flour, cocoa powder, baking soda, baking powder, and sea salt. Whisk it together well to break up any lumps. In another bowl, combine the coconut sugar, applesauce, melted coconut oil, vanilla extract, and eggs. Beat this mixture until it looks frothy. Now fold in the grated zucchini, making sure it spreads evenly. Next, pour the wet mix into the bowl with dry ingredients. Stir gently until just combined. Be careful not to overmix! Finally, fold in the dark chocolate chips and nuts, if you want them. Your batter is now ready. Pour your batter into the prepared cake pan. Smooth the top with a spatula to make it nice and even. Place it in the oven and bake for 30 to 35 minutes. To check if it's done, insert a toothpick into the center. If it comes out clean, your cake is ready. After baking, take the cake out of the oven. Let it cool in the pan for 10 minutes. Then, move it to a wire rack to cool completely. This step helps the cake stay moist and fluffy. To check if your cake is done, use a toothpick. Insert it in the center. If it comes out clean, your cake is ready. If it has batter on it, bake for a few more minutes. Keep an eye on it! Also, look for a springy texture. Gently press the top of the cake. If it springs back, it’s done. If not, give it a little more time. Remember, you want a moist cake, not a dry one. Enjoy your baking! To make your cake moist, use fresh zucchini. Grate it finely for better mixing. Squeeze out extra water if it's too wet. Applesauce adds moisture too. It keeps the cake soft and tender. Remember, don’t overbake! Check with a toothpick. If it comes out clean, your cake is ready. When mixing your ingredients, use two bowls. First, mix dry items in one bowl. In another bowl, mix the wet items. This helps combine flavors well. When you add the wet mix to the dry mix, stir gently. Overmixing can make the cake tough. Just mix until you see no dry flour. Decorating makes your cake look special. You can dust it with powdered sugar. A dollop of whipped coconut cream adds fun. Try adding grated chocolate on top for flair. Fresh mint leaves can give a pop of color. These simple touches make it beautiful and tasty. Enjoy creating your perfect cake! {{image_2}} You can easily make your cake gluten-free. Oat flour is naturally gluten-free, but be sure to check the label. Some oat flours may have cross-contamination with gluten. If you want a mix, try almond flour or coconut flour. Both will work well with the cake's texture. Just remember that coconut flour absorbs more moisture. So, you may need to add extra liquid to your batter. To make this cake dairy-free, use dairy-free chocolate chips. They melt just as nicely as regular chocolate. You can also replace eggs with flax eggs or chia eggs. Mix one tablespoon of flaxseed meal or chia seeds with three tablespoons of water. Let it sit for five minutes to thicken. This swap works great without losing flavor or texture. Want to spice things up? Add a teaspoon of cinnamon or nutmeg to the dry mix. These spices add warmth and depth. You can also try a splash of almond or orange extract for a unique twist. For a richer taste, consider adding a tablespoon of brewed coffee to the wet ingredients. This will enhance the chocolate flavor while keeping it moist. If you enjoy nuts, fold in some chopped walnuts or pecans. They add crunch and a lovely flavor contrast. Check the Full Recipe for the full details! After you enjoy your oat flour chocolate zucchini cake, store leftovers properly. Place slices in an airtight container. You can keep them at room temperature for up to three days. If you want to keep them longer, store them in the fridge. They will last for about a week in the fridge. Just make sure to let the cake cool completely before storing. If you want to freeze the cake, it’s super easy. First, wrap each slice tightly in plastic wrap. Then, place the wrapped slices in a freezer bag. You can freeze them for up to three months. When you’re ready to enjoy a slice, just take it out and let it thaw in the fridge overnight. This keeps the cake moist and tasty. To reheat your cake, preheat your oven to 350°F (175°C). Place the slice on a baking sheet and heat it for about 10 minutes. This warms the cake without drying it out. You can also use the microwave. Heat the slice for about 15-20 seconds. Just be careful not to overheat it, or it might get tough. Enjoy your cake fresh and warm! Yes, you can use regular flour. However, the texture may change. Oat flour gives the cake a unique flavor and moistness. If you use all-purpose flour, start with less liquid. You might need to adjust the amount of liquid in the recipe. To prevent sogginess, squeeze out excess water from the grated zucchini. Use a clean kitchen towel or cheesecloth. This step helps keep the cake moist, yet firm. Also, make sure to measure the zucchini after squeezing. This keeps your cake from being too wet. Leftover zucchini is very versatile! You can add it to soups, stews, or stir-fries. Zucchini works well in salads, too. You can even roast it with some olive oil and spices for a tasty side dish. Another fun idea is to make zucchini noodles, also known as "zoodles." They are great in pasta dishes! This blog post covered how to make a great Oat Flour Chocolate Zucchini Cake. We discussed the full recipe, ingredient details, and smart substitutions. You learned step-by-step instructions for baking, plus helpful tips for moistness and checking doneness. Variations included gluten-free and dairy-free options. Lastly, I shared storage methods for leftovers and common questions. Enjoy the cake, and don’t forget to share your own twists!

- Oat Flour Chocolate Zucchini Cake

Indulge in a healthier dessert with this delightful Oat Flour Chocolate Zucchini Cake! Made with simple ingredients like oat flour, cocoa, and fresh zucchini, this cake is rich, moist, and surprisingly easy to prepare. Perfect for satisfying your chocolate cravings while adding a hidden veggie boost! Click through to discover the full recipe and tips for serving this delicious treat that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

2 cups oat flour

1 cup grated zucchini (about 1 medium zucchini)

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp sea salt

3/4 cup coconut sugar (or brown sugar)

1/2 cup unsweetened applesauce

1/4 cup melted coconut oil (or any neutral oil)

1 tsp vanilla extract

2 large eggs

1/2 cup dark chocolate chips (dairy-free if desired)

Optional: 1/2 cup chopped walnuts or pecans

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line with parchment paper.

    In a large mixing bowl, combine the oat flour, cocoa powder, baking soda, baking powder, and sea salt. Whisk together to break up any clumps and ensure even distribution of the dry ingredients.

      In another bowl, mix together the coconut sugar, applesauce, melted coconut oil, vanilla extract, and eggs. Beat until well combined and slightly frothy.

        Fold in the grated zucchini to the wet mixture, ensuring it’s evenly distributed.

          Gradually add the wet mixture to the bowl of dry ingredients, stirring until just combined. Do not overmix.

            Gently fold in the dark chocolate chips and nuts if using, ensuring they are evenly spread throughout the batter.

              Pour the batter into the prepared cake pan and smooth the top with a spatula.

                Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                  Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 8 slices

                      - Presentation Tips: Serve each slice with a dusting of powdered sugar on top and a dollop of whipped coconut cream or yogurt. Garnish with a sprinkle of grated chocolate or a few fresh mint leaves for added freshness. Enjoy!