• 2 cups almond flour or gluten free flour of your choice
  • 3/4 cup coconut sugar and 10 drops stevia OR 10 medjool dates soaked and pureed with little water
  • 4 tbsp cocoa powder
  • 6 tbsp carob powder – this balances the bitter taste of cocoa and adds to the chocolaty flavour
  • 2 cups / 320 gms finely grated zuchini
  • 60 gm melted coconut oil when using almond flour. If using gluten free flours use 115 gm oil
  • 1 tsp baking soda
  • 1  tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon powder
  • 1 tsp vanilla essence
  • 1/4 cup dairy free milk of your choice – almond, coconut milk
  • 2 tbsp apple cider vinegar
  • 1/4 cup gluten and dairy free chocolate chips




Preheat the oven to 170 degrees. In a bowl mix dry ingredients – flour, sugar, baking powder and soda, salt, cinnamon, cacao and carob and chocolate chips. In a separate bowl, mix melted oil with stevia or date puree, vanilla essence, apple cider vinegar and non dairy milk. Gently fold in flour mix and grated zuchini, alternating. Oil a baking tin and pour in the mix. Bake for 45 min or until skewer comes clean. Let cool and take out from the tin. Serve warm with a dollop of coconut cream or vanilla ice cream. Enjoy!


  • You can add walnuts in the mix before baking.
  • Glaze can be made by melting gluten free and vegan chocolate chips with some coconut cream and apply with a brush or spoon. Makes it more decadent.

Nutritional Properties:

Ideal for people with gluten and dairy sensitivity. Vegans can also enjoy it as there is no use of eggs or dairy. Packed with nutrition from almonds, zuchini and cacao.