This decadent Hazelnut Chocolate Zucchini Cake is chock full of wholesome ingredients like veggies, fruit and 100% whole grain gluten free flours. Who says you can’t have cake on a healthy diet?
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Hazelnut Chocolate Zucchini Cake (gluten free, vegan)

This decadent Hazelnut Chocolate Zucchini Cake is chock full of wholesome ingredients like veggies, fruit and 100% whole grain gluten free flours. Who says you can’t have cake on a healthy diet?
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12

Ingredients

Dry

Wet

  • 2 flax eggs 6 tbsp water + 2 tbsp ground flax seeds
  • 1 cup hazelnut butter or other nut butter like almond
  • 2/3 cup coconut oil or olive oil
  • 2 medium sized golden apples peeled and cored
  • 1 medium sized zucchini peeled, end chopped off
  • ¾ cup honey or maple syrup
  • 1 shot brewed espresso optional
  • 2 tsp apple cider vinegar

Instructions

  • Pre heat oven to 190C /375F
  • Make your flax eggs by combining 6 tbsp water + 2 tbsp ground flax seeds. Set aside.
  • In a large bowl whisk together all dry ingredients.
  • Add all wet ingredients to a blender and process until smooth. Don’t forget the flax eggs!
  • Add wet ingredients to dry and mix to combine.
  • Pour the cake batter into a well greased bundt pan.
  • Bake for 35 to 40 minutes or until you can poke it with a skewer and it comes out clean.

Allow the cake to cool completely before removing from the pan.

    Drizzle with melted dark chocolate and decorate with additional hazelnuts.

      Enjoy!