This Chocolate Zucchini Bundt Cake is dairy-free and gluten-free while still being rich and decadent! Stuffed with shredded zucchini and made without any butter, this bundt cake is simple and delicious.
You guys voted, so here’s the blue background!
All giggles aside though, thank you guys for always being honest with me and helping me out when I need it [which is a lot]! I know it’s probably a bit unprofessional to ask readers which photo background to choose for an upcoming recipe but I’m not exactly a professional, so I think it’s ok 😉 I know that I’ve been doing this food blogging thing for a while now but I’m still learning the ins & outs of good food photography, so thanks for bearing with me and always being so supportive. If I could give ya’ll a slice of this bundt cake I would!
But enough about the pretty blue background, let’s get to this chocolate zucchini bundt cake!
First things first, this was actually my first time ever baking a bundt cake. I picked up a bundt cake pan for $2 when I was thrift shopping a few weekends ago and instantly my brain became boggled with different ideas of how to use it. I won’t lie – I was super anxious about this cake when I put it into the oven. I oiled the heck out of the pan before pouring in the batter but as soon as I slid it into the oven I thought, “maybe this pan was at the thrift store for a reason.” I then spent the next 45 minutes pacing back and forth wondering if I would be scraping this chocolate zucchini bundt cake out of the pan piece by piece. Alas no such drama occured and the cake slid free with no issues. *huge sigh of relief*
So if you guys can remember, the theme for 2017 thus far has been “hidden veggies” in the recipes here on Katalyst Health.
I haven’t exactly been doing that on accident by the way. In my quest to eat more vegetables this year I have been trying to incorporate them into my diet in any way that I can. In my main dishes there has been a lot of spiralized noodles [zucchini, yellow squash, carrots, etc] and I’ve been adding random veggies into smoothies to experiment with different flavors as well.
So far I have to say my favorite way to sneak in veggies has been this cake. Can you blame me though?
Now it should be noted though that this cake isn’t a typical light and fluffy cake. It’s more of a cake bread in texture, however it’s not as dense or hearty as a quick bread which is why I’m calling it a cake. Wow – I’m doing a great job of selling this chocolate zucchini cake, aren’t I? 😉
Regardless of texture it’s stinking amazing so that is all that really matters, am I right?
Now that I think about it I probably should have called this cake a triple chocolate zucchini cake thanks to the amount of chocolate in this beauty. From cocoa powder and chocolate chips in the cake to the delicious chocolate drizzle – this baby is loaded!
The bite shot – aka the part of the photoshoot that is my favorite 😉
As amazing as this fudge frosting is [it’s ridiculously amazing, by the way], I am super excited to play around with different glazes and frostings for this chocolate zucchini bundt cake. Chocolate pairs well with almost anything – which means this cake can be enjoyed during almost any season! I’m already considering making it again and pairing it with some sort of citrus glaze. Yum!
Until then though, do yourself [and your tummy!] a favor and make this chocolate zucchini bundt cake. Eat it for a snack or enjoy it as a dessert – there really is no wrong way to eat cake, is there?
- 2 1/2 cups gluten-free all purpose flour
- 1/2 cup cocoa powder
- 1/2 cup white sugar
- 1/2 cup coconut sugar
- 1/2 cup coconut milk yogurt
- 1/3 cup coconut oil, softened
- 3 eggs, whisked
- 1 teaspoon vanilla extract
- 3/4 cup almond milk
- 1 teaspoon apple cider vinegar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 cups zucchini, shredded
- 1/3 cup dairy-free mini chocolate chips
- 3/4 cup powdered sugar
- 3 tablespoons cocoa powder
- 2 tablespoons dairy-free mini chocolate chips
- 1/4 teaspoon vanilla extract
- 2 tablespoons almond milk
- Preheat oven to 350 degrees. Grease a bundt cake pan well.
- Whisk together the almond milk and apple cider vinegar. Set aside.
- In a large bowl, beat together the sugars, yogurt and coconut oil. Add the eggs, one at a time, beating well after each one.
- Once almond milk and vinegar have "curdled", add to the bowl along with vanilla extract. Mix until smooth.
- In another bowl, whisk together the flour, cocoa powder, white sugar, coconut sugar, baking powder and baking soda. Add wet ingredients, mixing until everything is incorporated. Fold in the zucchini and chocolate chips.
- Bake cake for 40-45 minutes or until toothpick comes out clean. Set aside to cool.
- While cake is cooling, melt together the chocolate chips and almond milk in a microwave. Stir in the powder sugar, cocoa powder and vanilla extract until smooth. Drizzle over cooled cake.
- If you have no aversions to dairy, sub plain yogurt or Greek yogurt for the coconut milk yogurt.
Have you ever made a bundt cake before?