Go Back
Homemade Chocolate Zucchini Date Cake photo
Print Recipe Save it for later

Chocolate Zucchini Date Cake

A moist, naturally sweet chocolate cake made with grated zucchini and chewy date crumbles.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Servings: 8 servings

Ingredients

  • 2 cups Bob's Red Mill gluten free 1-to-1 flour mix
  • 1 1/2 cups dark brown sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 4 large eggs, lightly beaten
  • 1 1/2 cups olive oil
  • 3 cups grated zucchini squeezed of excess moisture if very wet
  • 1 1/2 cups date crumbles

Instructions

  • Preheat the oven to 350°F (175°C). Generously grease a 12-inch cast iron skillet with butter, making sure to coat all curves and the surface.
  • In a large bowl, whisk together the gluten-free flour mix, dark brown sugar, cocoa powder, baking soda, baking powder, and kosher salt until evenly combined.
  • Add the lightly beaten eggs and olive oil to the dry ingredients and mix just until combined; do not overmix.
  • Fold in the grated zucchini and date crumbles until evenly distributed through the batter.
  • Pour the batter into the prepared cast iron skillet and smooth the top with a spatula.
  • Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Allow the cake to cool in the pan. Once cooled, dust the top with powdered sugar if desired and serve.

Equipment

  • 12-inch cast iron skillet
  • Mixing bowls
  • Grater
  • Measuring cups and spoons
  • spatula or spoon
  • toothpick or cake tester

Notes

  • Use a coarse grater for the zucchini for best texture.
  • Gently squeeze very wet zucchini to remove excess moisture.
  • Do not overmix the batter to keep the cake tender.
  • Test doneness with a toothpick in the center.