Thursday, August 30, 2012

Date Sweetened Zucchini Fudge Cake

Yes, you read that right....zucchini fudge cake. Sweetened not with sugar, but with dates to boot!

I was surprised to pick yet another zucchini from the garden yesterday. It was gorgeous as ever and it looks like we will be getting another few before you know it. I guess the cooler tempts the past few weeks have kept the plant alive instead of drying up. I am surprised it's still giving us zucchini. I think we must have gotten over a dozen from this one plant alone. It must be getting tired. And to be honest, I'm looking forward to fall and harder shelled squash like buttercup, butternut and pumpkins, oh my! But, let's not get ahead of ourselves, and may we savor one of the last few zucchini and a long 4 day weekend with CAKE!
But, I do love getting a new zucchini. I get all excited when I see it starting to grow on the plant's base. I just can't wait to use it! Either in a dinner dish or yes a lovely baked good. I have been hoping to make another great zucchini chocolate cake this year, and what better way to finish up some summer squash with a chocolate cake. I was excited to discover that zucchini goes so well with dates and together they make the cake moist, chewy and stick together perfectly. I added a few more tablespoons of maple syrup to sweeten it a touch more, but you do not have to if you are trying to stick to just fruits for sweets.
Date Sweetened Zucchini Fudge Cake Recipe
(gluten, dairy, egg, nut and refined sugar-free)
1/3 cup baking cocoa
1/3 cup coconut flour
1/2 cup of millet flour
1/2 cup of tapioca flour
1 ts. of baking powder
1 ts. of baking soda
1/2 ts. of sea salt
1/2 ts. of ground cinnamon
2 Tb of ground flax meal
1 heaping cup of pitted dates
1 cup of boiling water
2-3 ounces of dark chocolate bar (72% cacao or higher)
1 1/2 cup of freshly grated zucchini
3 TB of softened coconut oil (or light olive oil)
1 ts. of pure vanilla

3 TB of pure maple syrup (or honey, or agave)
1/4 cup of allergen-free chocolate chips sprinkled on top

First of all, boil 1 cup of water to pour over a heaping cup of chopped pitted dates. Let the dates, boiling water and the broken dark chocolate bar soak for at least 10 minutes, or you can until it is cooled. Then pour the date, water chocolate mixture into a magic bullet or high powered blender and whip up until creamy and thick. This mixture should look almost like a chocolate pudding mixture.

Then, blend the dry ingredients in a bowl, then add the wet and the date mixture. Mix well and pour into a oiled 9x9 Pyrex pan for a thick and chewy cake. It would also work to pour into a 9x13 pan to be a thinner cake, or more like brownies. If you like, sprinkle some allergen-free chocolate chips on top of cake before baking.

Bake the cake in a 9x9 pan for 50-55 minutes in a preheated 350 degree oven, or the 9x13 pan for 40-45 minutes. Make sure to bake until the middle it baked and doesn't come up gooey with a tooth pic. 

Let cool for 30 minutes before cutting and serving. This cake will serve between 9-12 people. Serve just is, or with your favorite vegan ice cream. But to be honest, it is pretty wonderful on it's own. It is a perfect treat for an end of summer celebration. ENJOY!
Well friends, I hope you have some relaxing Labor Day weekend plans. I am excited to spend time with my family and soak up every last bit of summer before schedules, routines and cooler air set in.

Here is a link to some of my other favorite Labor Day weekend recipe ideas. 

Much love as always to you and yours!


  1. Gorgeous cake! Can't wait to try this!

  2. May I tell you how darn good this looks?!?!?

  3. I'm going to sub the millet flour and tapioca flour for Bob Mill's (Canadian Company) All purpose Gluten Free Flour. I started following this diet because I was dealing with a severe case of systemic Candida. I'll be following it for life because my skin has finally cleared up (I'm 32 and have had acne since I was eleven) and a 10 year struggle with chronic insomnia has become manageable.
    I consulted several holistic nutritionists about dealing with Candida and they both said I should never have any refined sugar again. I am curious as to what your view on this is.
    I find I can have some refined sugar, but only a little. If I start having too much everything starts to go downhill again.

  4. This looks amazing!

    Wanted to let you know about this green smoothie challenge :)

  5. This turned out amazing, a keeper for sure! So moist and yummy...I simplified the directions and did the whole thing in my processor bowl, worked great! Thank you!

  6. I don't have access to millet flour or tapioca flour. I was thinking of doing 1/2 cup oat flour and 1/2 cup of soy flour. Do you think those substitutions would work ok? I'm not gluten intolerant so I could even use whole wheat flour..?

  7. These turned out absolutely delicious! That touch of cinnamon is magic. And it tastes so much less healthy than it is :) I made them like brownies and put chocolate chips inside as well as on top (because I'm that much of a chocolate fiend). No one can stop eating these!

  8. Sweetie,
    I can't wait to try this one.

    Thanks for sharing.

  9. Hi Stephanie! I wanted to let you know that i used this recipe as a springboard for my own, winter variation! I just posted it! As always, thanks for you inspiration, I always so enjoy your recipes!

    1. Tessa! Thanks for the comment and kind words. Your brownies looks amazing!

  10. Are the chocolate bar and cocoa unsweetened? This looks amazing. I never thought chocolate could be so healthy!

  11. Can these be made into cupcake form? If so, what adjustments are needed?