Grain-Free Chocolate Zucchini Cake
A grain-free, GAPS-friendly chocolate zucchini cake adapted from a classic family recipe. Made with almond flour, honey, cocoa powder, and chopped zucchini for a moist, tender crumb. Naturally sweetened and topped with melted chocolate chips.
Ingredients
- 5 tbsp butter (softened)
- 2 tbsp oil (I used avocado oil)
- ½ cup honey
- 2 large eggs
- 1 tsp vanilla
- ½ cup plain yogurt
- 1 tsp apple cider vinegar or lemon juice
- 2½ cups almond flour
- 3 tbsp coconut flour
- ½ tsp salt
- ½ tsp ground cloves
- ½ tsp ground cinnamon
- 1 tsp baking soda
- ¼ cup unsweetened cocoa powder
- 1½ - 2 medium zucchini
- ½ cup chocolate chips (I use date sweetened)
Instructions
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Preheat oven to 325℉/160℃
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Grease 9 x 13-inch cake pan with coconut oil
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Add butter, oil, honey, eggs, vanilla, yogurt, vinegar or lemon juice to medium mixing bowl
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Cream together on medium speed until well combined
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Add almond flour, coconut flour, spices, baking soda, and cocoa powder to large mixing bowl
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Stir to combine
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While beating on low, slowly pour the wet ingredients into the dry mix
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Increase speed to medium and beat for two to three minutes until completely combined
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Cut the ends off the zucchini, and then roughly chop and add to chopper or food processor
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Process so zucchini is finely chopped into little pieces
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Measure chopped zucchini to two cups
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Stir into batter so it is evenly mixed
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Batter should be fairly thick
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Spread batter in even layer in pan
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Sprinkle chocolate chips over batter
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Bake for 45 - 50 minutes until cake is firm on top and toothpick inserted in middle comes out clean
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Cool in pan on wire rack to room temperature and then refrigerate for a couple of hours (you can eat the cake once it is cooled, but it may be crumbly until it's chilled)
Recipe Video
Recipe Notes
Chopped, Not Grated Zucchini
Chopped zucchini holds its shape and releases moisture more slowly than grated zucchini. It gives this cake a slightly rustic, structured crumb that holds together beautifully and resists getting soggy.
Fat Balance: Why Butter and Oil
This recipe uses 5 tablespoons of butter and 2 tablespoons of oil—less total fat than the original but balanced for almond flour’s naturally high fat content. Too much oil in a grain-free cake can lead to a greasy or heavy texture. This ratio keeps the crumb moist and tender without being wet. However, you can substitute all butter (or ghee) or palm shortening if you like. I wouldn't substitute all liquid oil as it may be too wet.
Room Temperature Ingredients Matter
Using room temp eggs and almond flour helps everything blend smoothly and bake evenly. Cold eggs can make the butter seize and create a lumpy batter, while cold almond flour can clump and resist mixing.