Chocolate Cake with Hidden Zucchini (trick the kids)

This rich and fudgy chocolate cake with hidden zucchini is the ultimate kid-friendly dessert or breakfast that sneaks in veggies -perfect for picky eaters!

Not only is this cake, or loaf, made without flour, but it is gluten free and naturally sweetened with maple syrup. Pure cacao powder provides the chocolately look and feel, without the added sugar. Slather on some peanut butter and homemade chia seed jam for an amazing breakfast or after school snack.

Equipment you will need

A food processor to grind oats to a flour

A cheese grater to grate the zucchini

A loaf pan

Parchment paper

Set of measuring cups and spoons

One mixing bowl

Ingredients you will need

1 small zucchini: You will grate the zucchini with a cheese grater, with the peel on. Squeeze out all the water between paper towels or a clean cloth, and pack it into a 1 cup measuring cup

Egg: One whole egg (I always choose organic eggs)

Almond butter: I used 1/2 cup of almond butter. Others that work are pumpkin seed butter, sunflower seed butter, peanut butter, or sesame seed butter (tahini)

Maple syrup: Adds a nice, deep sweetness to this recipe but doesn’t leave it too sweet tasting

Vanilla extract: Use the pure vanilla extract for even more depth and sweetness

Milk: You will need 1 cup of milk. I used oat milk but any unsweetened milk will work

Apple cider vinegar: Balances and activates the baking soda in this recipe

Oat flour: If you don’t have oat flour on hand, simply grind up 1 cup of rolled or quick oats in a food processor until it resembles the texture of flour

Pantry staples: Baking soda and sea salt

Cacao: You will want Dutch processed raw cacao powder, not hot cocoa powder! Real cacao is sugar-free and bitter, but gives that “chocolate” feel without all the additions you might not want. This is the cacao brand I used in this recipe.

Raw pumpkin seeds: Optional, but pumpkin seeds add crunch and zinc for immune system health, skin health, and hormone balance. You could sub them for walnuts or pure chocolate chips

How to make a chocolate cake with hidden zucchini

Preheat the oven to 350F and line a loaf pan with parchment paper for easy clean up and to prevent sticking

Grate 1 small zucchini, with the peel on, and squeeze out the water between paper towels or a clean cloth. Grate enough to fill a 1 cup measuring cup, packed. Transfer it to a mixing bowl

Add in egg, almond butter, vanilla extract, maple syrup, apple cider vinegar and milk. Stir until everything is combined

Make oat flour in a food processor by grinding 1 cup of rolled or quick oats until fine. Add them to the mixing bowl, along with baking soda, sea salt, and cacao powder. Mix well until everything is combined

Transfer the batter to the prepared loaf pan and sprinkle the top with raw pumpkin seeds

Bake for 55 minutes, or until the center is cooked through. Use a toothpick to test it

Rest the pan on a cooling rack for at least 30 minutes before removing and slicing. TIP: It slices best when it is completely cool

Serve with peanut or almond butter and jam

More sneaky snack recipes to try this week

Healthy snack made from chickpeas

Fudgy brownies made with black beans