A delicious healthy flourless chocolate breakfast cake with hidden shredded zucchini inside it! Fluffy and filling on the inside and tender on the outside with a secretly healthy frosting, this breakfast cake is made with no butter, oil, flour (and/or grains) or sugar- Yet you’d never tell! Naturally gluten free, vegan, dairy free, refined sugar free with a tested paleo and grain free option!
Have you ever played ‘Where’s Wally?’ before?
Today, we’ll be replacing the word ‘Wally’ with Zucchini.
I promise you won’t SEE or TASTE a shred of zucchini in this entire recipe. Go on, comb over each and every single photograph and see if you can see a single shred there.
Trust me, I had to put this past my biggest critique in
life recipes- My sister.
I’ve mentioned it on here several times before, but Niki is the ‘out of sight, out of mind’ kind of person. You could give her the most delicious chocolate brownie ever and she’d be a huge fan….until you tell her it’s made with black beans. Suddenly, it was banished from her mind and deemed ‘gross’.
Saying that, I have to give my sister some leeway- She totally acquired that
fault trait from my mum.
My mum would act in the exact same manner, albeit with more class and definitely more civilised that Niki (I don’t think my mum has ever said the word ‘gross’, thank goodness). Actually, mum wouldn’t say she didn’t like something. You’d be able to tell from her expression that she was NOT a fan. Picture a cross between a grimace and a fake smile and then you’d know you’ve failed.
Anyway, now that we’ve called out my mum and sister for being high maintenance, let’s talk about this final test.
I went over to mum’s place the other week, with this perfectly frosted cake and studded with zucchini inside. I called for Niki to come downstairs to sample this cake, telling her it was like her all time favorite cake ever, the chocolate mud cake. She looked at it sceptically but was willing to try a piece. She polished it off before declaring it was a ‘pretty good chocolate mud cake’.
“Was that your own homemade chocolate mud cake?”
Knowing Niki’s taste buds and thought process, had I mentioned zucchini in it, it would have been deemed a fail. If Niki gives it the seal of approval, you KNOW it needs to be made in your kitchen…yesterday.
This healthy flourless chocolate zucchini breakfast cake is slightly dense, filling and the perfect sweet start to keep you satisfied for hours! Unlike traditional chocolate based cakes, this chocolate breakfast cake is made with no butter, oil, flour (grains, if you go the paleo route!) or sugar AND boasts a serving of vegetables too! The best part (as evidenced by Niki not tracing it) is that you can’t tell there is any zucchini in it at all- I attest that to the magic of using the cheese grater to shred the squash up! This delicious breakfast cake is also very dietary friendly- It’s suitable for those following a vegan, gluten free, dairy free and refined sugar free lifestyle, and for my grain free/paleo friends, take note of the tested paleo option!
HACK! For the first time ever, I tried combining the various protein powders for the protein frosting (the paleo protein powder, the casein protein powder and the vegan protein powder) and friends…don’t do that. Stick to just one of the above (if you go the protein route!) or stick to the basics- The cream cheese one or my new favorite, this coconut cream frosting (I used this maple syrup to sweeten and this coconut cream).
Make this healthy flourless chocolate zucchini breakfast cake and then play ‘Where’s
Bet you won’t find them.
- 2 1/4 cups gluten free rolled oats, ground to a flour (2 cups total oat flour)
- 1/2 cup granulated sweetener of choice (I used a monk fruit zero calorie blend)
- 1/4 cup cocoa powder
- 1 T baking powder
- pinch sea salt
- 1/4 cup shredded zucchini, with moisture squeezed out*
- 1 cup milk of choice (I used unsweetened almond)
- 1 flax egg (can sub for 1 large egg if not vegan)
- 1 tsp vanilla extract
- 1/4 cup drippy almond butter (can sub for cashew/peanut/coconut oil)
- 1/2 cup coconut flour
- 2 T cocoa powder
- 1 cup unsweetened applesauce
- 1/2 tsp baking soda
- 1/4 cup maple syrup (can sub for honey or agave)
- 1/4 cup almond butter (can sub for cashew or coconut oil)
- vanilla extract
- 4 large eggs, whisked lightly
- 1/4 cup shredded zucchini, with moisture squeezed out*
- 3 scoops chocolate protein powder (see recommendations above)
- 1-2 T granulated sweetener of choice (optional)
- 1-2 T nut butter of choice (optional)
- Milk of choice, to form batter
- See above link
- Preheat the oven to 350. Grease a loaf pan or 8 x 8 baking dish with cooking spray and set aside.
- In a large mixing bowl, combine the dry ingredients and mix well.
- In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter (and maple syrup and applesauce for paleo option) and mix very well until a batter is formed.
- Pour the batter in the greased pan and bake for 25-30 minutes, or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool in pan completely before serving or frosting, if desired.
- Combine all the ingredients and using a tablespoon, add milk of choice until a thick, firm batter is formed. Spread on cooled cake.
- * I used a fine cheese grater, as I found that to leave no traces of any zucchini
- Cake tastes better once allowed to chill in the fridge for several hours. Cake is freezer friendly- If you freeze, it's best to leave it unfrosted.
Do you have similar taste buds to your family members?
Where you good at finding ‘Wally?’ No. I used to cheat and look at the back page with the answers.
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