For the Flourless Version
2 1/4 cups gluten free rolled oats Can sub for quinoa flakes
2 tbsp cocoa powder
3/4 cup granulated sweetener of choice I used a stevia blend
1 tbsp baking powder
1/4 cup shredded zucchini
1 cup mashed sweet potato
1 flax egg
1 cup liquid of choice almond milk, coconut milk etc * See notes
1/4 cup coconut oil, melted
Preheat the oven to 350 degrees Fahrenheit. Line an 8 x 8-inch pan with parchment paper and set aside.
In a high-speed blender, combine all your ingredients and blend until a thick batter remains. Regularly scrape down the sides to ensure all the ingredients are fully incorporated.
Pour the batter in the greased pan and bake for 25-30 minutes, or until a skewer comes out clean from the center. Allow the cake to cool in the pan for 5 minutes, before transferring to a wire rack to cool completely.
Once the chocolate zucchini cake has cooled, add the optional frosting and slice into pieces.