Chocolate Zucchini Cake

This is one of my favorite dessert recipes.  It's not only amazingly delicious and moist, but it's actually kind of good for you!  It's the best of both worlds.  The recipe is based on the paleo chocolate zucchini bread recipe from elana's pantry, but I added a few tweaks.  I have to say I'm not a huge fan of fad nutritional movements, but this recipe is soooo good that I'll eat it no matter what it's called!

Chocolate Zucchini Cake

  • 2 1/2 cups blanched almond flour
  • 1/2 cup cacao powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 4 large eggs
  • 4 tablespoons coconut oil
  • 1/2 cup honey
  • 1 teaspoon pure vanilla extract
  • 1 medium zucchini, grated
  • Zest of one orange

Preheat oven to 350 degrees F. In a food processor combine almond flour and cacao powder and then pulse in salt and baking soda. After that, pulse in the eggs, coconut oil, honey and vanilla extract. And finally, pulse in the zucchini and orange zest.  Pour into a greased and dusted (you can use almond flour or regular wheat flour) loaf pan.  The pan that I use is  8 1/2" x 4 1/2" x 2 3/4" and it works perfectly.  Bake for about 35-45 minutes, until an inserted knife comes out mostly clean. I start checking at around 30 minutes to make sure it doesn't over bake and dry out. Cool on a baking rack for about 30 minutes and then remove the cake from the pan. Enjoy!