No-one-will-notice-the-Zucchini Dark Chocolate Zucchini Cake –  Recipes to suit your tastes: gooey or cake-like, with Vegan, Nut-free Options  (All Recipes are No Wheat Flour, Low Sweetener & No refined Sugar)

 

I am reducing my processed foods. Specifically I am reducing refined sugar and flour. I like this cake because it is good for you; cocoa, zucchini, nut butter. Personally, I could skip the sweetener altogether, but it is more familiy friendly if you add a little honey. Even though I am cutting sugar and flour, I still need comfort foods. I need chocolate. I need to feel like I am being naughty. It’s good for you to be a little bad.

I made 3 or 4 versions of this cake before settling on a recipe the whole family liked. It felt like a veritable test kitchen at my house for a while! Because of this, I have a lot of options, from vegan, nut-free flourless, to my favorite listed immediately below. I have highlighted the changed ingredients in bold.

If you want a denser, more brownie like cake, follow the vegan recipe (#2) or the recipe below (#1). The apple sauce makes it more dense.

If you want a more cake like recipe, skip the and use the recipe with egg instead of apple sauce.  The egg makes it lighter.

If you want a gooey cake, follow the recipe below (#1), and be prepared to wait a while it cooks.

Happy cooking!

 

My Favorite No-one-will-notice-the-Zucchini Dark Chocolate Zucchini Cake #1

(Gluten Free, Low Sweetener, No Sugar, Optional Nut-Free)

Ingredients

  • 1/2 cup sunflower seed butter or nut butter   (almond, peanut, sunflower seed, tahini will all work)
  • 1/4 cup honey
  • 1/2 cup ripe mashed banana (1 large banana)
  • 1 egg (non-vegan)
  • 1 teaspoon vanilla extract
  • 1/2 cup cocoa powder
  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup unsweetened dark chocolate chips
  • 1/3 cup bittersweet chocolate chunks or chips
  • 1.5 cups shredded zucchini, blenderized

Instructions

  1. Preheat oven to 350 degrees F and grease a 10 x 8 in baking pan with cooking spray or line with parchment paper.
  2. Blenderize zucchini until light and airy.
  3. Add seed (or nut butter), banana, egg, honey, and vanilla. Blenderize until smooth. Transfer to mixing bowl.
  4. Mix in cocoa powder, almond flour, baking soda, and salt until well combined.
  5. Fold in chocolate chunks.
  6. Pour into pan and spread evenly.
  7. Bake for 30-35 minutes or until an inserted toothpick comes out clean. Cool and serve.

 

 

This version is for my gluten intolerant, nut allergic pals, those who like denser brownie like cakes, or any vegans.

Brownie LikeNo-one-will-notice-the-Zucchini Dark Chocolate Zucchini Cake #2 =

(Vegan, Nut-Free, Gluten Free, Low Sweetener, No Sugar)

Ingredients

  • 1/2 cup sunflower seed butter
  • 1/4 cup honey
  • 1/2 cup ripe mashed banana (1 large banana)
  • ¼ cup apple sauce
  • 1 teaspoon vanilla extract
  • 1/2 cup cocoa powder
  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup unsweetened dark chocolate chips
  • 1/3 cup bittersweet chocolate chunks or chips
  • 1.5 cups shredded zucchini, blenderized

Instructions

  1. Preheat oven to 350 degrees F and grease a 10 x 8 in baking pan with cooking spray or line with parchment paper.
  2. Blenderize zucchini until light and airy.
  3. Add seed (or nut butter), banana, or apple sauce, honey, and vanilla. Blenderize until smooth. Transfer to mixing bowl.
  4. Mix in cocoa powder, almond flour, baking soda, and salt until well combined.
  5. Fold in chocolate chunks.
  6. Pour into pan and spread evenly.
  7. Bake for 40-50 minutes or until an inserted toothpick comes out clean. Cool and serve.

Notes: It does have a tendency to look more uncooked when you cut it. If the cake still looks moist, but the toothpick comes out dry, it should be done. This cake is  somehow both cakey and gooey in texture.

 

 

I made the very first version of the cake using a found recipe similar to the one below. However, there were some problems: I cooked it for an hour, but found it was still gooey inside. I put it back in the oven for 20 minutes. Then my husband cooked it for another hour, after I went to bed. With that much cooking, I would have agree with him that the edges were perfect! The inside was still too uncooked for either of us.

This being said, we did eat the whole thing and liked some things about it.  The cake was not unsweet, but it was certainly less sweet – exactly what I was looking for and what my husband prefers. Note, this recipe has NOT been kid tested, but adults who are not big sweet fans will like it.

After eating up the first attempt, I adjusted the recipe to the one below (#3). I put it in a bigger pan, and used a blender to aerate the mixture into a lighter consistency, as well. That process was a bit messy, but well worth it.  No need to try using a food processor, or using a mixer on high – I already did. Neither of those options worked well. 

Gooey Long Cooking No-one-will-notice-the-Zucchini Dark Chocolate Zucchini Cake #3

(No Flour, Gluten Free, Low Sweetener, No Sugar, No Egg)

Ingredients

  • 1 cup nut butter
  • 1/4 cup pure maple syrup
  • 1/2 cup ripe mashed banana ( 1 large ‘naner)
  • 1 teaspoon vanilla extract
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup chopped dark chocolate – I used baking chocolate, and a shredder to get the chunky/ fine consistency I wanted.
  • 2 cups shredded zucchini

Instructions

  1. Preheat oven to 350 degrees F and grease a round 9 x 9 baking pan with cooking spray or line with parchment paper.
  2. Whisk together nut butter, maple syrup, banana, egg, and vanilla.
  3. Stir in cocoa powder, almond flour, baking soda, and salt until well combined.
  4. Add the zucchini mix well, on high, until light and airy.
  5. Fold in chocolate chunks.
  6. Pour into pan and spread evenly.
  7. Bake for 60- 125 minutes or until an inserted toothpick comes out clean. If a more gooey moist consistency is desired, do not mix as much and cook a shorter period of time.
  8. Cool and serve.

Notes: If you like gooey – this one is for you. We cooked this for over 2 hours and it was still very soft in the middle. Don’t get me wrong, we still ate it!  This one has no blender, no egg, and was not very sweet (a plus in our book.)

 

 

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