We love our chocolate cake recipes around here. Our favorites include the best vegan chocolate cake, flourless chocolate cake, and this delicious keto zucchini cake.
For a healthy chocolate zucchini cake, you’ll be surprised at how good it is. The texture is super moist, with a tender crumb. You won’t taste an ounce of zucchini at all, just a rich, chocolate flavor. Seriously, it is the best keto chocolate zucchini cake.
How to make a chocolate zucchini cake
Coconut flour– High in fiber and low in carbs, coconut flour is a fantastic keto baking flour to use. As it absorbs liquids like no other, this cannot be substituted with something else.
Cocoa powder– The better quality cocoa powder, the better the chocolate flavor you will have in the zucchini cake. Be sure to sift the cocoa powder if there are clumps.
Granulated sweetener of choice– Either erythritol or monk fruit sweetener can be used.
Baking soda– Gives the chocolate zucchini cake some rise and leavening.
Baking powder– works with the baking soda to help the texture.
Shredded zucchini– You don’t need to squeeze all the liquid out of the zucchini.
Eggs– Use room temperature eggs, not refrigerated ones. See below for the vegan and eggless option.
Coconut oil– You want to measure the coconut oil once it has been melted.
Warm liquid of choice– Water or any milk will work- I used coconut milk. Heat it up until warm, not boiling.
Making this healthy chocolate zucchini cake is so simple and requires just one bowl. Start by sifting through your coconut flour and cocoa powder into a large mixing bowl. Add the sweetener, baking soda, and baking powder and mix well. Next, add the shredded zucchini, eggs, coconut oil, and milk and mix until just combined. Transfer the batter into a 6-inch cake pan and bake for 25-30 minutes at 180C/350F. Remove from the oven and cool in the cake pan for 10 minutes before carefully transferring to a wire rack to cool completely. Once cool, frost the zucchini chocolate cake.
Frosting the healthy chocolate zucchini cake
Make a simple and healthy two-ingredient chocolate frosting for this zucchini chocolate cake. Combine 1 1/2 cups chocolate chips with 3/4 cup chilled coconut cream. Either in the microwave or stovetop, heat together until warm. Whisk until smooth and glossy. Let cool until spreadable, and frost the cake.
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