Thanks so much for stopping by, friend—I’m thrilled to share this warm and comforting recipe today! You’re going to love how this no‑flour zucchini chocolate cake sneaks in extra veggies while staying utterly indulgent. Don’t forget to subscribe by email below for sweet (and savory) recipes just like this!
Overview of Recipe Content
What we’ve got here is a moist and decadent zucchini chocolate cake—a perfect treat for brunch, afternoon pick-me-ups, or a cozy dessert by the fire. You’ll love how the zucchini adds moisture and subtle freshness, without tasting at all “veggie.” It delivers rich chocolate flavor, just the right sweetness, and a tender crumb.
Why readers will love it:
- Gluten-free thanks to almond flour 🥥
- Lower refined sugar—sweetened naturally with maple syrup or honey
- Sneaky veggie boost for little ones and grown-ups
Tastes like: fudge meets zucchini bread—with a hint of nutty almond and pure cocoa bliss.
Health perks: almond flour adds protein and healthy fats, while zucchini brings fiber and vitamins. A great fit for gluten-free, refined-sugar-aware, or veggie-loving folks.
Ingredient list
- 1 ½ cups (200 g) finely grated zucchini, excess moisture squeezed out
- 2 large eggs
- ½ cup (120 ml) maple syrup or honey
- ¼ cup (60 g) melted butter or coconut oil
- 1 tsp vanilla extract
- ½ cup (50 g) unsweetened cocoa powder
- ½ cup (50 g) almond flour
- ¼ tsp salt
- ½ tsp baking soda
Tools needed
- 8-inch or 9-inch round baking pan
- Mixing bowls
- Grater
- Sifter (or fine-mesh sieve)
- Whisk and spatula
Suggested substitutions & additions
- Swap honey for maple syrup for vegan option
- Use refined coconut oil for dairy-free
- Add ½ cup chocolate chips, chopped nuts, or a swirl of peanut butter
How to Make Zucchini Chocolate Cake
- Preheat & prep pans
Preheat oven to 350°F (175°C). Butter or line your pan with parchment—makes slicing a dream. - Grate & squeeze zucchini
Grate zucchini and gently press to remove excess moisture. If too wet, the cake won’t bake properly—not what we want! - Mix wet ingredients
Whisk together eggs, maple syrup (or honey), melted butter (or coconut oil), and vanilla. The mixture should glisten and smell heavenly. - Sift in dry ingredients
Whisk in cocoa powder, almond flour, salt, and baking soda. It’ll thicken and become rich-looking—like brownie batter. - Fold in zucchini
Gently fold in the squeezed zucchini. It will look choc‑speckled and beautiful. - Bake
Pour into your pan, smooth the top, and bake 25–30 minutes, or until a toothpick comes out with a few moist crumbs. Resist the urge to overbake—you want fudgy, not dry. - Cool & enjoy
Let it cool in the pan for 10 minutes, then on a wire rack. Slice warm, serve with fresh berries or a scoop of ice cream for an extra treat!
What to Serve with Zucchini Chocolate Cake
- Fresh berries or raspberry coulis cut the sweetness
- Whipped cream or coconut whip for richness
- Vanilla ice cream for a classic combo
- Cup of bold coffee or herbal tea to balance the chocolate
Tips for Making It Perfect
- Drain zucchini well – I fold it in a towel and press gently.
- No over-baking – as soon as the toothpick has moist crumbs, remove from the oven.
- Make ahead – bake, cool completely, wrap, and refrigerate up to 3 days. Bring to room temp before serving.
- Freeze it – wrap slices individually; freeze up to 3 months, thaws in minutes
Storage Instructions
Store in an airtight container at room temp for 2 days or in the fridge for up to 5. Warm slices gently in the oven (300°F / 150°C for 5–7 minutes) or in the microwave for 15 seconds.
General Information
This cake blends traditional zucchini bread’s comfort with deep chocolate indulgence. It’s naturally gluten-free, refined sugar-free, and sneaks in one of your vegetable servings. It’s just asking to be shared at book clubs, potlucks, or cozy nights in.
Frequently Asked Questions
Q: Can I use all-purpose flour instead of almond flour?
Yes, substitute ½ cup AP flour—but consider adding 1 tbsp more cocoa for balance.
Q: My zucchini was too wet—what’s wrong?
Moisture ruins the structure. Always squeeze well or the cake may collapse or bake gummy.
Q: Is this recipe vegan-friendly?
Yes! Use flax or chia eggs (2 tbsp seed + 6 tbsp water each), pure maple syrup, and coconut oil.
Q: Can I make this into muffins?
Absolutely. Divide into lined muffin tins and bake for 18–22 minutes, until crumbs cling.
Q: How do I keep it fudgy?
Don’t overbake—remove as soon as the center jiggles just a bit. It will finish cooking while cooling.
Conclusion
This zucchini chocolate cake is rich, tender, a little spongy, and totally restaurant-worthy. It’s the kind of magic I love—healthy-ish meets heavenly! If zucchini’s your thing, check out these similar gems from the blog:
Warmest wishes and happy baking—I can’t wait to hear how this cake becomes your cozy favorite!
Interactive Elements
Tell me: Did it turn out fudgy? Leave a review or comment below!
If you post it on Pinterest, tag me @poulefrecipe—I’ll heart it!
Nutritional Information
Per serving (1/12 cake slice)Calories Carbs Fiber Sugar Fat Protein 180 kcal 15 g 3 g 9 g 12 g 4 g
Delightfully Decadent Zucchini Chocolate Cake (No Flour)
- Total Time: 45 mins
- Yield: 12 servings 1x
Description
A rich and fudgy zucchini chocolate cake that’s naturally gluten‑free, sweetened with maple syrup or honey. Sneak in veggies without sacrificing indulgence!
Ingredients
1 ½ cups finely grated zucchini, squeezed
2 large eggs
½ cup maple syrup or honey
¼ cup melted butter or coconut oil
1 tsp vanilla extract
½ cup unsweetened cocoa powder
½ cup almond flour
¼ tsp salt
½ tsp baking soda
Instructions
1. Preheat oven to 350°F and prep an 8″ pan.
2. Grate zucchini and squeeze excess moisture.
3. Whisk eggs, syrup, melted butter/coconut oil, and vanilla.
4. Sift cocoa, almond flour, salt, and baking soda into wet mix.
5. Fold in zucchini until combined.
6. Pour batter into pan and bake 25–30 minutes.
7. Cool in pan 10 minutes, then on rack before slicing.
Notes
Be sure to squeeze the zucchini well to avoid a soggy cake.
Don’t overbake—cake should be fudgy.
Make it ahead and store in fridge up to 5 days or freeze slices for longer.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 9
- Sodium: 80
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 4
- Cholesterol: 35
