Triple Chocolate Zucchini Brownie Cake

Zucchini Brownie Cake - Living Whole

Gluten, grain, refined sugar, and dairy free


  • Brownies
  • 1.5 cups almond flour
  • 1/2 cup of arrowroot starch
  • 1/2 cup cacao powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon of salt
  • 1/2 cup olive oil
  • 1 egg
  • 3/4 cup coconut sugar
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • 1/3 cup of vegan chocolate chips
  • Icing
  • 3 tablespoons cacao powder
  • 1/3 cup softened raw coconut oil
  • 1/2 cup of arrowroot starch
  • 1/2 cup of raw agave
  • 2 teaspoons vanilla extract
  • Pinch of salt


  1. Preheat oven to 350°F and coat a 9×13″ baking pan with cooking spray or coconut oil. Set aside.
  2. In a medium mixing bowl, whisk all of the dry ingredients.
  3. Add all of the wet ingredients to the bowl and combine. Don’t over mix.
  4. Add chocolate chips, if desired and pour into your pan.
  5. Bake 25-30 minutes until the brownies spring back when touched.
  6. To make the icing: Whisk all of your icing ingredients together. Spread over cooled brownies, and cut into squares. If you want them to be “set” like a brownie, you can place the pan in the fridge for 30 minutes. If you want warm, ooey-gooey cake, slice it and eat it!