Ingredients
Scale
- 1½ cups milk
- 1 teaspoon vinegar
- 3 cups oat flour
- ⅔ cup cocoa powder
- 2 tablespoons arrowroot powder
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- 1¼ cups brown sugar
- 1½ cups unsweetened applesauce
- ½ cup shredded zucchini
- 1 cup chocolate frosting
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×13-inch baking pan.
- Combine the milk and vinegar and let stand for 5 minutes.
- Whisk together the oat flour, cocoa powder, arrowroot powder, baking soda, baking powder, and brown sugar.
- Mix the applesauce, shredded zucchini, and milk mixture in a large bowl.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the cake completely before spreading the chocolate frosting over the top.
- Slice and serve.
Notes
- Finely shred the zucchini so it blends seamlessly into the cake.
- Let the cake cool completely before frosting for the best finish.
- Store leftovers in the refrigerator to keep the cake moist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Zucchini Cake, moist chocolate zucchini cake, easy chocolate cake, healthy chocolate cake, oat flour chocolate cake, zucchini dessert, homemade chocolate cake, easy dessert recipe