Delightfully Decadent Flourless Chocolate Zucchini Cake with Peanut Butter

Thank you for stopping by—I’m thrilled to share this Chocolate Zucchini Cake with Peanut Butter (No Flour) recipe! This reader-favorite dessert is rich, moist, and secretly packed with veggies—perfect for anyone craving a healthier treat. Want more delicious recipes? Subscribe to get them delivered to your inbox!

Overview of Recipe Content

This flourless Chocolate Zucchini Cake is a decadent dessert that fits beautifully into cozy dinner-party menus, indulgent snacks, or healthier dessert options. It’s gluten‑free, naturally sweetened, and packed with zucchini for added moisture and nutrition. Creamy peanut butter brings richness, while cocoa powder gives it deep chocolate flavor.

⭐ Why you’ll love it:

• Rich and fudgy texture
• Naturally sweet and moist from zucchini and maple syrup/honey
• Flourless and gluten‑free
• Great for sneaking in veggies for kids or guests

Taste & Texture: Imagine a brownie-like cake with moist crumb, nutty peanut‑butter flavor, and cocoa richness. Zucchini adds subtle veggie sweetness without overpowering.

Nutritional highlight:

• Gluten‑free and sugar‑sweetened with maple syrup or honey
• Added fiber and moisture from zucchini
• Protein and healthy fats from peanut butter and almond flour

Ingredients:

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• 1½ cups finely grated zucchini (well squeezed)
• ½ cup natural peanut butter (creamy or crunchy)
• ⅓ cup maple syrup or honey
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup unsweetened cocoa powder
• ¾ cup almond flour
• ½ tsp baking soda
• Pinch of salt
• Optional: ⅓ cup dark chocolate chips for topping

Tools Needed:

• Box grater or food processor
• Mixing bowls
• Whisk and spatula
• 8-inch round cake pan (or similar)
• Parchment paper

Substitutions / Additions:

• Swap honey for maple syrup (or vice versa)
• Use sunflower‑seed butter or almond butter if peanut-free
• Add chopped walnuts or extra chocolate chips
• Stir in mini marshmallows or swirl in raspberry jam

How to Make Chocolate Zucchini Cake with Peanut Butter

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1. Preheat oven to 350°F (175°C). Line and grease an 8-inch round cake pan.
2. Finely grate zucchini and squeeze out excess liquid using a clean cloth or paper towels.
3. In a bowl, mix peanut butter, maple syrup (or honey), eggs, and vanilla until smooth.
4. Stir in cocoa powder until well blended.
5. Fold in almond flour, baking soda, and salt. Mix until evenly combined.
6. Gently stir in the grated zucchini.
7. Pour batter into the prepared pan and smooth the top.
8. Sprinkle chocolate chips over the top if using.
9. Bake for 25–30 minutes, or until the center is set and a toothpick comes out mostly clean.
10. Let the cake cool completely in pan before slicing.

Each bite yields velvety chocolate, nutty peanut butter richness, and subtle moisture from zucchini. It’s as satisfying as it is sneaky!

What to Serve with Chocolate Zucchini Cake

• A scoop of vanilla or coconut ice cream
• Fresh berries or a berry compote for tart contrast
• A dollop of whipped coconut cream or plain dairy whipped cream
• Espresso or chilled milk

Tips for Making It Perfect

• Don’t skip squeezing the zucchini—it prevents soggy texture.
• Use room‑temperature eggs for better mixing.
• Let the cake cool fully for more fudgy texture.
• Bake time varies slightly—check early and adjust to your oven.
• Make ahead: store cooled cake and frost or serve the next day.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps well for up to 5 days—bring to room temp before serving.
• Freezer: Freeze individual slices wrapped in parchment and stored in a freezer bag for up to 2 months. Thaw at room temperature.

General Information

This recipe blends indulgence and nutrition, perfect for anyone craving a healthy dessert. It’s naturally gluten‑free and easy to make dairy‑free by opting for dairy‑free chocolate chips. Great for dessert lovers watching their sugar or flour intake!

Frequently Asked Questions

Can I make this nut‑free?
Yes—try almond butter or sunflower‑seed butter instead of peanut butter, and ensure almond flour is okay.

Can zucchini be raw or cooked first?
It should be raw and freshly grated; cooked zucchini will add too much moisture.

Is honey okay instead of maple syrup?
Absolutely! Honey works fine but changes the flavor slightly.

Can I add more sweetness?
Mix in more chocolate chips or drizzle melted dark chocolate over cooled cake.

How can I make this pumpkin‑sized for more servings?
Double the recipe and bake in a 9×13 pan; increase bake time to ~35–40 minutes.

Conclusion

This Chocolate Zucchini Cake with Peanut Butter is a delightful fusion of fudgy texture, chocolatey richness, and veggie boost—all completely flourless and naturally sweetened. You’ll feel indulgent without guilt. For more zucchini‑powered bakes, try recipes like the Flourless Cinnamon Chia Seed Cake or Greek Yogurt Zucchini Bread from Poulef!

Interactive Elements

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I’d love to hear from you—please leave a review or comment below. Tried this cake? Tag me on Pinterest @poulefrecipe and share your creation using the hashtag #PoulefRecipe! 📌

Nutritional Information (per serving, approx. 8 slices)

Nutrient	Amount
Calories	240 kcal
Carbohydrates	19 g
— Sugar	12 g
Protein	8 g
Fat	17 g
— Saturated Fat	3 g
Fiber	4 g

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