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