Monday, 16 September 2013

Chocolate Zucchini Cake with Chocolate Avocado icing (Sugar-Free, Dairy-Free)

Lately I had started getting very frustrated with my baking experiments. I have been attempting to convert some of my favourite recipes into sugar-free, healthy versions and have had a long run of flops. Thankfully Miss M will eat anything with the word 'cake' in it so she polishes off all the baked goods I was ready to throw against the wall!

After having a craving for chocolate cake I decided to experiment with a Chocolate Cake using zucchini in an attempt to sneak some more veggies into Miss M's diet. 


The cake is light and the walnuts give it great texture, you wouldn't even know there was zucchini in it! I used dextrose in this recipe and olive oil instead of butter. I would probably increase the dextrose next time as it isn't overly sweet. If you are sugar-free then you will probably like it but if you are still on the 'sweet stuff' then you will probably need to increase the dextrose.

Chocolate Zucchini Cake

  • 1/2 cup plain flour
  • 1/2 cup wholemeal spelt flour
  • 145 grams dextrose (or 200 grams castor sugar)
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • pinch salt
  • 2 eggs
  • 180ml olive oil/grapeseed oil
  • 170 grams grated zucchini
  • 45 grams chopped walnuts

Preheat oven to 165 degrees celcius (fan forced)
Line a 20cm square baking tin with two layers of baking paper (this is important when cooking with dextrose)
(*Note: This recipe also works as cupcakes - I have made 14 standard size cupcakes and 10 baby cupcakes using this recipe, just make sure you reduce baking time to 15 mins for standard size cupcakes)

1. Sift plain flour, spelt flour, cocoa, baking soda, baking powder into bowl, combine
2. Whisk eggs and oil together
3. Pour wet ingredients into dry and mix gently until combined
4. Add grated zucchini and chopped walnuts and combine
5. Pour into lined cake tin
6. Bake in preheated oven for 20-25 mins

Chocolate Avocado icing

A chocolate avocado recipe had been on my list for a while now and man I wish I had tried it earlier!! IT IS AWESOME! The avocado makes it so smooth, the texture is wonderful, could easily eat this straight from the bowl or on a slice of toast! YUM!

  • 1 small avocado
  • 1/3 cup rice malt syrup
  • 2 tablespoons cocoa
  • 1/2 teaspoon vanilla extract
  • pinch sea salt

1. Scoop out avocado and place in small food processor (I just use the processor attachment to my stick blender)
2. Add all other ingredients and blend until smooth
3. Spread onto cooled cake



  1. Can we have dextrose on the no fructose plan then?

    1. Dextrose is the sweetener of choice for 'Sweet Poison' author David Gillespie. It is still a sugar but does not have the harmful effects that fructose does. You can put on weight eating large amounts of dextrose though as it still a sugar. Also most 'quitting plans' will tell you not to use any sweeteners until you have fully quit sugar and completed a sugar detox. For more details I suggest getting your hands on a copy of David's book!


Thanks for your comments!