You might have tried zucchini in chocolate cake before, but have you tried it in a carob cake? This gluten and egg-free buttermilk carob zucchini cake is a must-try!

Squash love.

You might not be able to tell by looking at my recipe index, but I have not always adored squash. In fact, I was one of those children who would honestly contemplate making myself throw up so that I didn’t have to eat it. Not that I had a lot of opportunity to try that. Neither of my parents are squash fans, so we didn’t really ever have it at home.

One of the only times I can remember having zucchini as a kid was at a friend’s house. Her sister had made chocolate zucchini bread and offered some to me and my brother. I thought it was delicious, and was surprised that there was really zucchini in it. My little brother, on the other hand, refused to believe it!

Despite my lack of opportunity, I remained a die-hard squash hater (with the exception of chocolate bread) until adulthood. In fact, it wasn’t until about a year after going gluten-free when I actually gave squash a chance. The change in my lifestyle helped me really start branching out and trying to find new, real foods to eat. And squash was one of those things.

All the carob things.

Zucchini was the first squash I really started liking. And keeping in mind my childhood chocolate cake experience gave me the inspriation to try zucchini in this delicious

But ever since then, I’ve loved hiding squash in chocolate things. And carob things. I even love not hiding it.

Buttermilk Carob Zucchini Cake.

Well, a feeeeew years ago, on my 29th birthday, in order to keep myself from wallowing in the despair of almost being 30 (which hasn’t been as bad as I thought it would be…), I baked myself this yummy Buttermilk Carob Zucchini Cake.

Mmm… carob and zucchini – what a wonderful way to start a new year!

In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!

Buttermilk Carob Zucchini Cake

Free from gluten, dairy, and eggs.

Ingredients

3 tablespoons hot water
1 tablespoon flax meal
1/2 cup unsweetened applesauce
1/2 cup evaporated cane juice
3 cups grated zucchini
2 teaspoons vanilla (I like to make my own)
3/4 cup buttermilk (for dairy-free use coconut milk and 3 teaspoons apple cider vinegar)
1 cup brown rice flour
1/2 cup tapioca flour
1/4 cup millet flour
1/4 cup arrowroot powder
1/4 cup carob powder
1 tablespoon baking powder (try my homemade, aluminum & corn-free version)
2 teaspoon baking soda
1 teaspoon guar gum
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon cloves

Instructions

Preheat oven to 350 and grease a 13×9 inch baking dish.

In large bowl combine hot water and flax meal. Let set until gelled (about 3 minutes).

Add applesauce, vanilla, sugar, zucchini, vanilla, and buttermilk.

Combine dry ingredients and stir into zucchini mixture.

Pour into prepared dish and bake for 40 minutes, or until toothpick comes out clean.

Cool completely before frosting.

Raias Recipes - https://raiasrecipes.com

Carob Frosting

Free of grain, gluten, eggs, and dairy.

Ingredients

2 tablespoons evaporated cane juice
2 tablespoons carob powder
1/4 cup coconut oil
1/4 cup coconut milk

Instructions

Combine all ingredients in small saucepan and bring to a boil.

Stir constantly for about a minute, then remove from heat.

Let stand, beating frequently, until thickened.

Spread over cooled cake.

Raias Recipes - https://raiasrecipes.com

Love zucchini? Try these recipes!

12 Comments

Emily @ Recipes to Nourish on May 29, 2017 at 10:52 am
This looks so good! I’m so excited about zucchini season and this CAKE! I love that you used carob, I bet the flavor is amazing.
- Raia on May 29, 2017 at 11:27 am
  It is amazing, Emily! I hope you get a chance to try it!
Anya on May 30, 2017 at 1:31 am
If there’s anything that’ll convert you to a squash lover it’s the necessity of it. I was the same way with squashes too. And sweet potatoes. But now there’s so much love between us. Ha!
- Raia on May 30, 2017 at 10:50 am
  Haha! Yes! I used to not like sweet potatoes either, but I’m pretty sure I could live off them, now. ;)
Carol Little R.H. on May 31, 2017 at 1:55 pm
This looks SO tasty. Moist. Decadent. Have pinned and will get organized to make this, over the summer!! Thanks as always for your delightful recipes!
- Raia on June 2, 2017 at 2:44 pm
  Thank you so much, Carol! I hope you enjoy it!
Megan Stevens on May 31, 2017 at 9:55 pm
Raia, I love carob. Thank you for this!
- Raia on June 2, 2017 at 2:44 pm
  You’re so welcome!
Rachel on June 8, 2017 at 1:24 am
How delightfully, sinfully delicious-looking! And zucchini season will be here before we know it, so this way to use them up will be super handy.
- Raia on June 8, 2017 at 12:18 pm
  Thank you! It is a pretty perfect way to use up zucchini. ;)
ashok on June 28, 2021 at 3:03 am
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
- Raia on June 28, 2021 at 10:48 am
  I’m so glad your family enjoyed it! Thanks for sharing!

Buttermilk Carob Zucchini Cake

Squash love.

All the carob things.