This easy, gluten-free Summer Squash Chocolate Sheet Cake is a great way to use up all that squash your summer garden has been producing!
There are many ways to use up all that summer squash you’ve been seeing at the store. Or if you’re lucky enough to have a productive garden, use up all that homegrown goodness! Of course I love my zucchini as zoodles, but sometimes you just need a healthy dose of chocolate, ya know?
Chocolate on the brain…
The other night I was sitting on the couch with my hubby, lazily watching Britian’s Got Talent (yeah… it was his idea), when all of a sudden I absolutely needed a chocolate zucchini cake. Absolutely. Needed. Nothing else would do.
So into the kitchen I went. Into the fridge, rummaging around in the produce drawers. Sadly, all I had on hand were 3 tiny zucchini, not enough for a sheet cake. (Now don’t judge, I know I could’ve just made an 8×8 cake, I know.) Happily, though, I had quite a few courgettes and crookneck squash. I’m not too picky when it comes to squash, so I grated up those summer squash and saved my zucchini for zoodles.
I based my recipe for this Summer Squash Chocolate Sheet Cake off a blending of these to delicious recipes: my Buttermilk Carob Zucchini Cake, and this crazy good-lookin’ Double Chocolate Zucchini Bread. Though I do like to make recipes egg-free and dairy-free, too, this cake is not (but the frosting is!). You can make it both, though, by using flax eggs, mixing a dairy-free milk (like coconut milk) with apple cider vinegar, and using dairy-free chocolate chips.
More chocolate goodness…
In the mood for some chocolate deliciousness, but don’t have any summer squash on hand? Here are a few of my go-to chocolate recipes you might enjoy:
- Death By Chocolate Paleo Blender Brownies
- Spiced Dark Chocolate Cake
- Peanut Butter Chocolate Freezer Fudge
- Dark Chocolate Chocolate Chip & Walnut No-Bake Coconut Cookies
- Dark Chocolate Banana Milkshake
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- 3 c. shredded summer squash (zucchini, courgette, or crookneck)
- 2 eggs (fresh or flax eggs)
- 1 c. applesauce
- 1/2 c. buttermilk
- 1/2 c. honey
- 1 T. vanilla (I use my homemade extract)
- 1 c. sorghum flour (or brown rice)
- 1/2 c. tapioca starch
- 1/4 c. arrowroot powder
- 1/2 c. cocoa powder
- 1/2 t. cream of tartar
- 1 t. baking soda
- 1 t. cinnamon
- 1/2 t. salt
- 1 c. chocolate chips
- Grease 9x13 inch pan and preheat the oven to 350.
- Grate squash into large bowl and add in liquid ingredients.
- Dump dry ingredients on top of wet ones and quickly mix in until no dry streaks remain.
- Pour into prepared pan and bake at 350 for 35 minutes.
Pin this Summer Squash Chocolate Sheet Cake for later!
Shared at Family Fun Friday, Foodie FriDIY, Free From Farmhouse, Full Plate Thursday, Gluten Free Fridays, Happiness Is Homemade, Healthy Happy Green & Natural, Inspire Me Monday, Let’s Get Real, Merry Monday, Raising Homemakers, Real Food Fridays, Simply Natural Saturdays, Sunday Fitness & Food, Tasty Tuesday, Thank Goodness It’s Monday, the Wednesday Showcase, Weekend Potluck, Welcome Home Wednesday.