Chocolate Zucchini Cake

Chocolate Zucchini Cake

Yield: 10 Servings
  • Prep Time: 30 minutes
  • Bake Time: 50 to 60 minutes
  • Cooling Time: 1 hour
  • Total Time: 2 hours, 30 minutes


For the cake

  • 2/3 cup Bake Believe® Milk Chocolate Flavored Baking Chips
  • 2 cups 1-to-1 gluten-free baking flour blend
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 medium very ripe banana, mashed
  • 1 cup unsweetened apple sauce
  • ½ cup olive oil
  • ½ cup monk fruit sweetener
  • 2 eggs
  • 2 cups grated zucchini, water drained

For the frosting


  1. Preheat oven to 350F. Line a 9-inch cake pan with parchment paper and set aside.
  2. Combine gluten free flour, baking powder, baking soda, cinnamon and salt in a bowl and set aside.
  3. In a large bowl, combine mashed banana, apple sauce, olive oil, monkfruit sugar, and eggs. Stir thoroughly until combined and smooth. Add dry ingredient mixture and stir until combined. Fold in grated zucchini and baking chips.
  4. Bake for 50 to 60 minutes or until golden and a toothpick inserted in the center comes out clean. Cover with foil if the edges start browning too quickly. Set aside to cool completely.
  5. While the cake is cooling, prepare the ganache topping. Place baking chips and heavy cream in a microwave safe bowl. Heat on low power, stirring every 15 to 30 seconds until melted. Continue stirring the mixture until fully combined a thick chocolate ganache has formed.
  6. Transfer cooled cake to a cake plate. Add chocolate ganache on top and spread with a spatula. Transfer to refrigerator, loosely covered until ready to serve.