Average Recipe
Prep Time
15 minutes
Cook Time
30 minutes

Chocolate cake is a wonderful way to hide zucchini! It melts into the cake as it's baking, and it adds extra fiber and moisture! I like to top this gluten-free chocolate olive oil-cake with Chocolate Avocado Frosting, but a drizzle of Chocolate Ganache is delicious as well. 


Dry Ingredients

¾ cups oat flour
¾ cups blanched almond flour
¼ cups tapioca flour
cups cacao powder
¾ teaspoons baking soda
¼ teaspoons fine sea salt

Wet Ingredients

2 large eggs
1 cups coconut sugar
½ cups extra virgin olive oil
2 teaspoons vanilla extract
1½ cups grated zucchini (about 1 medium)