![For this cake, you need two main dry ingredients: oat flour and cocoa powder. - Oat flour: Use 2 cups. It gives the cake a nice texture and a subtle sweetness. Oat flour is gluten-free and adds fiber, making this cake a healthier treat. - Cocoa powder: Use 1/2 cup of unsweetened cocoa powder. This will give your cake that rich, chocolatey flavor we all love. Next, let’s talk about the zucchini and wet ingredients. - Grated zucchini: You need 1 cup, which is about one medium zucchini. This adds moisture without changing the taste. Plus, it sneaks in some veggies! - Coconut sugar: Use 3/4 cup to sweeten the cake naturally. You can also swap it for brown sugar if you prefer. - Applesauce: Use 1/2 cup of unsweetened applesauce. It keeps the cake moist and brings in more natural sweetness. - Melted coconut oil: Add 1/4 cup. This gives the cake a rich texture. You can also use any neutral oil you like. - Vanilla extract: One teaspoon adds a lovely touch. It enhances all the flavors in the cake. - Eggs: You need 2 large eggs. They help bind everything together and add fluffiness. If you want to make your cake even more fun, consider these optional add-ins: - Dark chocolate chips: Use 1/2 cup. They melt in the cake and create gooey pockets of chocolate. - Chopped nuts: You can add 1/2 cup of walnuts or pecans for a nice crunch. This is optional, but it adds a great texture contrast. For the complete recipe, be sure to check out [Full Recipe]. Start by preheating your oven to 350°F (175°C). This helps the cake bake evenly. Next, take a 9-inch round cake pan. Lightly grease it with oil or line the bottom with parchment paper. Doing this makes it easy to remove the cake later. In a large mixing bowl, gather the dry ingredients. Combine 2 cups of oat flour, 1/2 cup of unsweetened cocoa powder, 1 tsp of baking soda, 1/2 tsp of baking powder, and 1/2 tsp of sea salt. Use a whisk to mix everything well. Make sure there are no clumps left. This step is key for a smooth cake. In another medium bowl, combine 3/4 cup of coconut sugar, 1/2 cup of unsweetened applesauce, 1/4 cup of melted coconut oil, 1 tsp of vanilla extract, and 2 large eggs. Beat the mixture until it looks uniform and slightly frothy. Now, gently fold in 1 cup of grated zucchini. Mix it carefully to keep the batter light and fluffy. Slowly add the wet mixture to the dry ingredients. Stir gently until just combined. Avoid overmixing to keep the cake tender. Next, fold in 1/2 cup of dark chocolate chips and optional nuts, if you want. Pour the batter into your prepared pan. Smooth the top with a spatula. Bake for 30-35 minutes. To check if it's done, insert a toothpick into the center. It should come out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. For the full recipe, refer to the earlier section. Enjoy baking this delicious cake! To keep your cake moist, always use fresh zucchini. Grate it finely for better mixing. You can also squeeze out some water from the zucchini before adding it. This step helps prevent excess moisture. Using unsweetened applesauce adds natural sweetness and keeps the cake soft. I often swap coconut sugar for brown sugar. Both work well and give a rich flavor. Mix dry and wet ingredients gently. Overmixing can lead to a dense cake. After folding in the zucchini, stop mixing as soon as you see no dry flour. Letting the batter rest for a few minutes helps the oat flour absorb moisture. This can enhance the cake's texture. For a lighter cake, try adding an extra egg. The added egg creates air pockets, making the cake fluffy. For a lovely presentation, dust your cake with powdered sugar. You can also serve it with whipped coconut cream or yogurt. Adding a few dark chocolate shavings on top looks beautiful. Fresh mint leaves can add a nice touch, too. This cake pairs well with a cup of coffee or tea. Share with friends, and they'll love this moist, delicious treat! For more details, check out the Full Recipe. {{image_4}} To make this cake gluten-free, use certified gluten-free oat flour. Oat flour is naturally gluten-free, but cross-contamination can occur during processing. Always check labels to ensure safety. You can also swap in almond flour or coconut flour. These options will change the cake's texture, but they can add a nice flavor. If you want to make a vegan version, replace the eggs. You can use flax eggs or chia eggs. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. You can also substitute applesauce for eggs if you want more moisture. You can play with flavors in this cake. Adding spices like cinnamon or nutmeg can give it a warm taste. Use orange or peppermint extract for a fresh twist. Try adding a splash of coffee for depth. You can even mix in some peanut butter or almond butter for richness. Each of these ideas can elevate your cake in fun ways! For the complete recipe, check out the [Full Recipe]. To keep your oat flour chocolate zucchini cake fresh, store it in an airtight container. This method helps retain moisture and flavor. Place the container in a cool, dry spot away from sunlight. If you plan to eat it within a few days, this method works well. For longer storage, consider freezing. Freezing your cake is simple. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag or container. Label the bag with the date. The cake will stay fresh for up to three months in the freezer. When you're ready to enjoy it, thaw it overnight in the fridge. To reheat, preheat your oven to 350°F (175°C). Remove the cake from its container and place it on a baking sheet. Heat it for about 10-15 minutes, or until warm. You can also microwave a slice for about 20-30 seconds. Just be careful not to overheat it, as that can dry it out. Enjoy your cake warm, and maybe add a scoop of ice cream for a treat! You can swap ingredients based on what you have. For coconut sugar, use brown sugar. If you need a gluten-free option, use gluten-free oat flour. Applesauce can be replaced with mashed banana for a different flavor. If you don’t have zucchini, grated carrots work too. Yes, you can use other flours. Almond flour or whole wheat flour can work well. However, they may change the cake's texture and taste. Keep in mind, you may need to adjust the liquid since different flours absorb moisture differently. Store the cake in an airtight container. This keeps it moist and fresh. You can keep it at room temperature for up to three days. For longer storage, place it in the fridge, where it lasts about a week. Baking this cake takes 30 to 35 minutes. To check for doneness, insert a toothpick in the center. If it comes out clean, your cake is ready. If you see wet batter, bake for a few more minutes. For the full recipe, check the detailed instructions above. In this post, we explored how to make a moist zucchini cake. We covered key ingredients like oat flour, cocoa, and zucchini, plus optional add-ins. You learned step-by-step methods, tips for moisture and flavor, and variations for gluten-free and vegan diets. Remember to store your cake properly for the best taste. Baking can be fun, and this recipe gives tasty results. Enjoy your cake-making journey!](https://meltedrecipes.com/wp-content/uploads/2025/07/084f2a54-e998-4f6d-8636-8436cd1668ce-300x300.webp)
- Oat Flour Chocolate Zucchini Cake
Indulge in a slice of decadence with this oat flour chocolate zucchini cake! This moist and rich cake combines nutritious ingredients like oat flour and zucchini for a delightful treat that's perfect for any occasion. With dark chocolate chips and a hint of coconut, every bite is pure bliss. Ready to impress your friends and family? Click through to discover the full recipe and baking instructions that will elevate your dessert game!