Chocolate Zucchini cake/muffins - Gluten free, nut free, dairy free
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  • Ingredients
  • 2 medium zucchinis
  • 3 eggs
  • 150 g rapadura sugar (or any sugar you wish to use)
  • 100 g oil (I used Grapeseed but any mild tasting oil will work)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 c (55g) raw cacao/cocoa powder
  • 1 c (130g) gluten free self raising flour
  • 100 g melted dark chocolate (the darker the better especially if avoiding dairy. Check the label to ensure dairy free)
  • Ingredients
  • 85 g coconut cream (I scooped the thick part of an unshaken 270g tin of coconut milk off the top. Coconut cream would probably give you a thicker 'cream' if you have it)
  • 100 g raw cashews (if you have the time a smoother icing would be achieved by soaking the cashews in water for minimum 4 hours Drain them and dry on a paper towel before adding to the mix)
  • 3 heaped tablespoons solid coconut oil
  • 3 heaped tablespoons raw cacao/cocoa powder
  • 40 g rapadura sugar, or to your taste (brown or coconut sugar would also work)
  • 1 tsp vanilla extract, if desired



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