A luxuriously fudgy flourless chocolate zucchini cake with banana—naturally sweetened, secretly healthy, and incredibly moist.

Scale

1 cup finely grated zucchini (squeezed dry)

1 medium ripe banana, mashed

2 large eggs

¼ cup unsweetened cocoa powder

½ cup almond flour or oat flour

2–3 tbsp honey or maple syrup (optional)

½ tsp baking soda

Pinch of salt

Optional: ¼ cup dark chocolate chips or chopped walnuts

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1. Preheat oven to 350°F (175°C) and prepare pan.

2. Grate zucchini and squeeze dry.

3. Mash banana until smooth.

4. Whisk eggs, banana, honey/maple syrup, and salt.

5. Stir in zucchini.

6. Add cocoa powder, almond flour, and baking soda.

7. Fold in optional mix‑ins.

8. Pour into pan and smooth surface.

9. Bake 20–30 minutes until edges set and center slightly soft.

10. Cool completely before slicing.

Squeeze zucchini well to avoid excess moisture.

Use very ripe banana for sweetness and flavor.

Don’t overbake—you want a fudgy center.

Freeze slices individually for convenient snacking.