1 ½cups1 medium zucchini, 5 ounces approximately zucchini
⅔cupmilk
1teaspoonapple cider vinegar
1 ⅔cupswhite whole wheat floursifted
⅔cupcocoa powderdark for a richer flavor
1 ½teaspoonsbaking soda
½teaspoonbaking powder
¼teaspoonkosher salt
1cupgranulated sugar
⅓cupvegetable oil
2teaspoonsvanilla extract
2largeeggs
Frosting
1/2eachavocado
1/2 cuppowdered sugar
2 ½tablespoonscocoa powderdark for a richer flavor
2tablespoonsmilk
Instructions
Preheat oven to 350 degrees F. Coat an 8-inch spring form pan with cooking spray.
Peel and shred the zucchini into a small bowl. Set aside.
Combine milk and apple cider vinegar in a bowl, set aside for 10 minutes. Combine flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Set aside.
In a large bowl, add the sugar, oil, vanilla and eggs. Whisk together until thoroughly combined. Add milk and vinegar mixture to the bowl with the sugar and stir. Gently fold in the zucchini. Add remaining flour dry mixture, stirring until combined.
Pour the batter into the prepared pan. Place in the oven and bake for 30 to 35 minutes, or until a toothpick comes out clean from the center.
Remove from oven and let the pan cool on a wire rack.
In a small bowl using a hand mixer on medium speed, blend avocado until smooth. On low speed, mix in the powdered sugar, cocoa powder and milk. Continue to mix until smooth and incorporated. Set aside.
Once cake has cooled, frost cake and garnish with chopped nuts.
Variation: Use two small 6-inch springform pans lined with parchment paper. Bake for 25 to 30 minutes, or until wooden pick comes out clean when inserted in the center.
Storage: Place in an airtight container in the refrigerator for up to 5 days. Freezer for up to 4 months.
Notes
Avocados are a great alternative in baking to replace butter. They have the creamy, smooth consistency of a butter but are filled with heart healthy fats! However, if you are more a frosting purist, you can still use an avocado oil based butter to prepare this.
You cannot taste the zucchini in here, I promise! But, it adds a layer of moisture to the cake that really brings a lovely texture. Do not skip it!
You can use an all-purpose flour or gluten-free baking blend in place of whole wheat. Or, for a balance, try a 50-50 split of all-purpose and whole wheat!
Speaking of flour, DO NOT PACK INTO THE MEASURING CUPS! It's very important that the flour is kept nice and light, especially for whole wheat flour, so use the spoon and sweep method to fill your measuring cups!
Top with your desired garnishes; we love mini chocolate chips but crushed walnuts or mixed berries would also be great!
Nutrition Facts
Death By Chocolate Cake Recipe
Amount Per Serving
Calories 274Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g35%
Trans Fat 1g
Cholesterol 38mg13%
Sodium 248mg10%
Potassium 241mg7%
Carbohydrates 46g15%
Fiber 5g20%
Sugar 20g22%
Protein 6g12%
Vitamin A 128IU3%
Vitamin C 3mg4%
Calcium 63mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.