Zucchini Chocolate Cake
A delicious, moist chocolate cake made without flour, incorporating zucchini for a healthier twist that you'll barely taste.
Ingredients
Main ingredients
- 1.5 cups finely grated zucchini (squeeze out excess moisture) Ensure to squeeze out as much moisture as possible to avoid a soggy cake.
- 2 large eggs
- 0.5 cup maple syrup or honey Can substitute with a sugar alternative.
- 0.25 cup melted butter or coconut oil
- 1 tsp vanilla extract
- 0.5 cup unsweetened cocoa powder
- 0.5 cup almond flour Can swap with different nut flour.
- 0.25 tsp salt
- 0.5 tsp baking soda
- 0.5 cup chocolate chips or chunks Optional for added chocolate flavor.
- pinch cinnamon or espresso powder Optional to enhance chocolate flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease or line a 9-inch round or square baking pan with parchment paper.
- Grate the zucchini finely and squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. Set it aside.
- In a large bowl, whisk together the eggs, maple syrup (or honey), melted butter (or coconut oil), and vanilla extract until well combined.
- Stir in the cocoa powder, almond flour, salt, and baking soda until the mixture becomes a smooth batter.
- Gently fold in the grated zucchini until evenly distributed.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the cake to cool completely in the pan before slicing.
Serving
- Enjoy as-is or top with a dusting of powdered sugar, a drizzle of melted chocolate, or a dollop of Greek yogurt or whipped cream.
Notes
Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. This cake freezes well, so feel free to wrap slices individually and store them in the freezer for up to 3 months.