Rich, moist, flour‑free chocolate zucchini cake with peanut butter and almond flour—naturally sweetened and veggie‑packed!

Scale

1½ cups finely grated zucchini

½ cup natural peanut butter

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

⅓ cup dark chocolate chips (optional)

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F (175°C) and grease an 8‑inch pan

2. Grate zucchini and squeeze out moisture

3. Blend peanut butter, syrup, eggs, and vanilla

4. Mix cocoa, almond flour, baking soda, and salt into wet mix

5. Fold in zucchini and pour batter into pan; top with chips

6. Bake 25‑30 mins until set; cool completely in pan before slicing

Be sure to squeeze zucchini to prevent extra moisture

Use room‑temp eggs for better mixing

Allow cake to cool fully for fudgy texture

Store in airtight container at room temp or fridge; freezer friendly