Chocolate Zucchini Date Cake

This chocolate zucchini date cake is lightly sweet and full of rich chocolate flavor. Plus it’s a great use for all that overflowing garden zucchini. Dust lightly with powdered sugar or serve with a giant scoop of ice cream. The choice is yours! 

This chocolate zucchini date cake is lightly sweet and full of rich chocolate flavor. Plus it's a great use for all that overflowing garden zucchini. Dust lightly with powdered sugar or serve with a giant scoop of ice cream. The choice is yours!

We are back from London! I had such a great time BUT I’m going to save my update for a post I’m trying to put together for the blog. I say “try” because I may or may not get around to it because I’m the worst. But, luckily I have this cake to show you to distract you because you’re going to LOVE IT!

I know that the whole chocolate zucchini cake is a bit overdone but this one is not JUST chocolate and zucchini NOPE. It’s also packed full of dates and GLUTEN FREE! Now, of course, you can make this full of gluten if you choose too but if you’re looking for an easy gluten free cake this recipe has you covered!

This chocolate zucchini date cake is lightly sweet and full of rich chocolate flavor. Plus it's a great use for all that overflowing garden zucchini. Dust lightly with powdered sugar or serve with a giant scoop of ice cream. The choice is yours!

I know baking gluten free can be a bit of challenge but since this recipe calls for Bob’s Red Mill gluten free 1-t0-1 baking flour it makes it crazy simple. You can take almost any recipe and just replace the all purpose flour with this delicious gluten free flour blend. How easy is that?! Plus I threw in some date crumbles because I’m having a major love affair with dates at the current moment. They add a nice date flavor plus throw in a little extra sweetness. I think that is perfect since this cake since I opted to make it not super sweet. But, because its’ cake and I’m not a monster I of course opted to dust it with powdered sugar.

Heck. Yes.

This chocolate zucchini date cake is lightly sweet and full of rich chocolate flavor. Plus it's a great use for all that overflowing garden zucchini. Dust lightly with powdered sugar or serve with a giant scoop of ice cream. The choice is yours!

Now, get into the kitchen and start baking! This chocolate zucchini date cake is the perfect choice for not just your gluten free friends BUT for all that summer zucchini.

{Looking for more delicious cake recipes? Try my banana cinnamon streusel coffee cake, maple cake with maple cream cheese frosting, blueberry fritter cake, zucchini coffee cake or my pumpkin spice latte coffee cake.}

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Chocolate Zucchini Date Cake

This chocolate zucchini date cake is lightly sweet and full of rich chocolate flavor. Plus it's a great use for all that overflowing garden zucchini. Dust lightly with powdered sugar or serve with a giant scoop of ice cream. The choice is yours!

Yield: 12 inch cake

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 75 minutes

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
  • 1-1/2 cups date crumbles

Directions:

Preheat oven to 350 degrees and grease a 12-inch cast iron skillet with butter. Making sure to get all the curves and surface of the pan, set aside.

In a large mixing bowl add flour, dark brown sugar, cocoa powder, baking soda, baking powder and kosher salt. Stir to combine.

Stir in the eggs and olive oil. Mix just until combined.

Thoroughly fold in in zucchini and date crumbles.

Bake for about 50-60 minutes or until the center of the cake is fully cooked. You can test by inserting a toothpick into the middle of the cake and if it comes out clean the cake is ready.

Let the cake cool in the pan and dust with powdered sugar before serving.

15 Responses to “Chocolate Zucchini Date Cake”

  1. #
    1
    Karen @ Seasonal Cravings — August 26, 2016 at 7:13 am

    This looks delicious. I have the best luck with Bob’s Gluten Free Flour and use it daily. Date crumble? Interesting!

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    2
    Amanda-The Kitcheneer — August 26, 2016 at 1:06 pm

    Let me start by saying holy cow what a GORGEOUS cake! As per usual with your photos 🙂 it sounds right up my ally: hidden veggies, chocolate, and gluten free?! Say no more, I’m sold

  3. #
    3
    Dorothy at Shockingly Delicious — August 26, 2016 at 1:06 pm

    Oh does that ever look rich and good!

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    4
    TidyMom — August 26, 2016 at 1:20 pm

    Dates always bring back memories of my grandma. She always had them at her house and it was the only place I ate them. This cake sounds fabulous!!

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    5
    Kirsten/ComfortablyDomestic — August 26, 2016 at 3:24 pm

    Just got back from London and you’re already baking cake? You are totally my hero. I hope you write about London. The Instas were a riot!

  6. #
    6
    The Food Hunter — August 26, 2016 at 3:52 pm

    I will be making this soon I know it!

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    7
    Kimberly — August 26, 2016 at 6:46 pm

    This sounds great, I love the addition of the dates!

  8. #
    8
    Angie — August 27, 2016 at 10:04 am

    This cake looks so delicious! What a great idea to combine zucchini and dates!

  9. #
    9
    Laura at I Heart Naptime — August 27, 2016 at 11:40 am

    This looks so delicious! Cannot wait to try it!

  10. #
    10
    Matthew From Nomageddon — August 27, 2016 at 7:36 pm

    I kind of want to make a DATE with this cake 😉

  11. #
    11
    Sabrina — August 28, 2016 at 6:53 pm

    I love when cakes incorporate textures and layer flavors using fruit and vegetables! This sounds delicious!

  12. #
    12
    Aly ~ Cooking In Stilettos — August 29, 2016 at 2:49 am

    This cake looks scrumptious! I love the date addition to this cake 🙂

  13. #
    13
    Miranda — August 30, 2016 at 5:11 pm

    That’s such an interesting combination of flavors and textures! Sounds super yummy!

  14. #
    14
    Marilyn @ Supper Thyme Stories — August 31, 2016 at 1:02 pm

    I cannot wait to make this!! Looks so good.

  15. #
    15
    Erin @ Texanerin Baking — September 1, 2016 at 4:35 pm

    I’m a huge fan of BRM and that 1 to 1 flour! I use it all the time. And this looks perfect! Can’t wait to read more about London.

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