This flourless sugar-free chocolate zucchini cake is rich, fudgy, and naturally sweetened—perfect for a guilt-free treat.

Scale

1 cup grated zucchini (moisture squeezed)

1 ripe banana or 3–4 Medjool dates, blended

2 large eggs

2 tbsp coconut oil or olive oil

⅓ cup unsweetened cocoa powder

¼ cup almond butter or tahini

½ tsp baking soda

Pinch of salt

1 tsp vanilla extract

Optional: 2 tbsp sugar-free chocolate chips

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1. Preheat oven to 350°F (175°C). Grease or line a loaf pan.

2. Grate zucchini and squeeze out excess moisture.

3. Mash banana or blend dates until smooth.

4. Whisk eggs, oil, almond butter, vanilla, and sweetener in a bowl.

5. Add cocoa, baking soda, salt, and zucchini. Mix.

6. Fold in chocolate chips if using.

7. Pour into pan and bake 22–28 minutes.

8. Let cool before slicing and enjoy.

Use banana for lighter sweetness or dates for a deeper caramel flavor.

Store in the fridge up to 5 days or freeze slices up to 2 months.