Wheat-free Chocolate Zucchini Cake

Wheat-free Chocolate Zucchini Cake

This delicious chocolate zucchini cake is super-moist and light, and the best thing is it’s good for you. It’s is a delicious way to get some extra vegetables into your family’s diet without them knowing it. The cake is packed with wholesome ingredients that provide plenty of dietary fibre, calcium, magnesium and zinc for digestive health, strong bones and good nervous system function.

Serves: 8



Wheat-free Chocolate Zucchini Cake

By: Lisa Guy

This delicious wheat-free chocolate zucchini cake is super-moist and light, and the best thing is it’s packed with good-for-you ingredients!


Prep time

Cook time



  • 1 cup grated zucchini
  • 1 egg
  • ½ cup coconut milk
  • 1/3 cup smooth almond butter
  • 1/3 cup raw honey or pure maple syrup
  • 1 tsp apple-cider vinegar
  • 1 cup wheat-free rolled oats (made into flour) or gluten-free flour
  • 1/3 cup cacao powder
  • 1 tsp baking soda
  • Good pinch sea salt
  • Ganache
  • 200g good-quality dark chocolate
  • 1/3 cup coconut cream (use the solid part of a tin of coconut cream)
  • Decorate with roughly chopped pistachios & rose petals


  • Pre-heat the oven to 180°C and grease and line an 8 x 8-inch round cake tin with baking paper.
  • Using a nut bag, muslin cloth or tea towel, squeeze out as much water as you can from the grated zucchini.
  • In a large bowl, whisk the egg with coconut milk, almond butter, honey and apple-cider vinegar.
  • In another bowl, combine oat flour, cacao powder, baking soda and sea salt.
  • Pour wet ingredients into dry and gently combine. Stir through zucchini.
  • Spoon the mixture into your cake tin and bake for 28-30 mins until a skewer comes out cleanly from the centre.
  • While your cake is cooking, make the ganache. In a small saucepan heat the coconut cream and chocolate on low heat. Stir until melted and well combined. Set aside to cool for at least an hour. Using an electric hand beater blend ganache so it is smooth and silky.
  • Allow your cake to cool completely before topping it with ganache, pistachios and rose petals.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

You May Also Like

Wellbeing & Eatwell Cover Image 1001x667 2024 01 30t115041.229

Tacos with Lime Crema


Wholesome recipes


Air Fryer Corn Thins Prawn Toast


Curried Cashew Butter