An easy healthy chocolate zucchini cake recipe made with unsweetened applesauce and cocoa powder, and perfect for dessert or breakfast! Moist, fluffy and tender on the outside, this healthy chocolate zucchini cake is vegan, paleo, keto and gluten-free.
Best Healthy Chocolate Zucchini Cake
Zucchini season is in full swing, and one of my all-time favorite recipes involving it is in chocolate cake!
Adding shredded zucchini to cake is a healthy way to hide some veggies in your diet, without compromising on taste- You won’t be able to tell that there is any zucchini in it!
Why put zucchini in chocolate cake?
Adding zucchini to chocolate cake is not only a great way to add nutrients to the recipe (fiber, vitamins, and minerals), but it also helps yield a fudgier and moist cake.
It’s also perfect to use up lots of lots of zucchini in one go- You can easily shred 3-4 medium-sized zucchini and incorporate it seamlessly.
Can I add zucchini to chocolate cake mix
Depending on which mix you use, you could technically add some into it, however, you will have mixed results.
It’s always best to add zucchini to chocolate cake recipes from scratch, as you can easily alter the liquids to compensate for it (e.g. milk or syrup).
How to make chocolate zucchini cake
The original version if 100% flourless, vegan and gluten-free. It also comes with a tested keto and paleo option.
Step 1: Preheat the oven to 175C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
Step 2: In a high-speed blender or food processor, combine all your ingredients, except for your shredded zucchini, and blend until combined. Fold in your zucchini.
Step 3: Transfer your cake batter into the lined pan and spread out in an even layer. Bake for 25-30 minutes, or until a skewer comes out clean.
Step 4: Allow cooling in the pan for 10 minutes, before transferring to a wire rack to cool completely. Once cool, add frosting before slicing into pieces.
How to make this recipe keto and paleo
The paleo and keto option differs from the original option, so be wary of the changes.
Coconut flour, unsweetened applesauce, and eggs are needed to help produce a fluffy, moist and delicious cake.
Please note, to keep this strict keto, swap out the maple syrup or keto maple syrup. Also, Unsweetened applesauce is traditionally not keto-friendly, but the amount used in this recipe is minimal and provides trace carbs.
Healthy Chocolate Frosting Recipe
Make your own fool-proof healthy chocolate frosting using just 2 ingredients.
Ingredients
- 1 1/4 cups chocolate chips of choice
- 1 cup coconut cream (full-fat)
Directions
- In a large mixing bowl, add your chocolate chips and set aside.
- In a microwave-safe bowl or stovetop, heat your coconut cream until warm, not hot.
- Pour your warm coconut cream into the chocolate chips, allowing the warm liquid to melt the chocolate. Slowly stir until combined.
- Allow cooling for several minutes, before frosting your cake.
Storing chocolate cake with zucchini
Leftover chocolate zucchini cake should be stored in the fridge to avoid spoiling. Ensure it is in a sealed container or covered in plastic wrap. Refrigerating the cake will keep for up to 5 days.
Chocolate zucchini cake is freezer friendly and can be kept frozen for up to 2 months.
When enjoying cake from the freezer, thaw it overnight in the fridge.
Tips and tricks for the best chocolate zucchini cake
Ensure that you squeeze all the moisture out of the zucchini, otherwise it will impact the texture of the cake.
The oven cooking time is just an average- Cake is fully cooked once a toothpick comes out clean.
To keep this recipe nut-free, swap out the almond butter for one of the following- Tahini, sunflower seed butter or wow butter.
If you make the keto/paleo option, you can substitute the unsweetened applesauce for mashed pumpkin.
The amount of chocolate frosting made is plenty. If you prefer a thinner layer, refrigerate leftover frosting in the fridge, in a sealed container. It will keep for up to 5 days.
More healthy zucchini recipes
- Zucchini Chocolate Chip Cookies
- Flourless Zucchini Bread Pancakes
- Zucchini Chocolate Cake
- Flourless Zucchini Brownies
Healthy Flourless Chocolate Zucchini Cake
Ingredients
- 2 1/4 cups gluten free rolled oats ground to a flour (2 cups total oat flour)
- 1/2 cup granulated sweetener of choice I used a monk fruit zero calorie blend
- 1/4 cup cocoa powder
- 1 tablespoon baking powder
- pinch sea salt
- 1/4 cup shredded zucchini with moisture squeezed out*
- 1 cup milk of choice I used unsweetened almond
- 1 flax egg can sub for 1 large egg if not vegan
- 1 teaspoon vanilla extract
- 1/4 cup almond butter can sub for any nut or seed butter of choice
For the paleo option
- 1/2 cup coconut flour
- 2 tablespoon cocoa powder
- 1 cup unsweetened applesauce Can sub for mashed pumpkin
- 1/2 teaspoon baking soda
- 1/4 cup maple syrup * See notes
- 1/4 cup almond butter can sub for any nut or seed butter of choice
- vanilla extract
- 4 large eggs whisked lightly
- 1/4 cup shredded zucchini with moisture squeezed out*
For the coconut cream frosting
- 1 1/4 cups chocolate chips of choice
- 1 cup coconut cream full fat
Instructions
- Preheat the oven to 350. Grease a loaf pan or 8 x 8 baking dish with cooking spray and set aside.
- In a large mixing bowl, combine the dry ingredients and mix well.
- In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter (and maple syrup and applesauce for paleo option) and mix very well until a batter is formed.
- Pour the batter in the greased pan and bake for 25-30 minutes, or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool in pan completely before serving or frosting, if desired.
To make the frosting
- Add your chocolate chips in a large mixing bowl.
- In a microwave-safe bowl or small saucepan, heat up your coconut cream until warm.
- Pour your coconut cream over your chocolate chips and allow the warm cream to melt the chocolate. Once combined, allow to cool for several minutes, before frosting your cake.
Notes
Nutrition
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I don’t really have similar taste buds to my family, except for my dad. We both are obsessed with peanut butter. I used to think he was weird for going at the jar with a spoon. I’ve been changed 🙂 I love zucchini in baked goods, these look great!
Thanks, Ellie! I have some fun recipes to come using zucchini which you’d love so stay tuned!
This looks very good!
I shall be trying it. My Mama (92) hates zucchini so I try to hide it in different dishes.
I have to comment on your Bio.
You said you had been to North America and Canada.
Canada is IN North America…..the USA does not own all of the continent.
I assume you were saying you had been to the USA and Canada.
:~D
Wow- I hope she doesn’t taste it 🙂
Thanks for the clarification!
Still need to try making a protein frosting! I’ve often made veggies disappear in baked goods by blending them with the liquid before mixing. Cheese grater is a great idea though – less clean up!
Please do- If you need protein powder recommendations, shoot me a message- I think I’ve tried them all!
I did that with my family once and made manicotti w tofu instead of ricotta cheese. They loved it and then I revealed my deception and they weren’t happy. But they still ate it all. Mwahaha.
Oh geebuz…although that is a really good substitute!
Sign me up for a big slice of this please, Arman! I feel like zucchini is my totem vegetable, if that’s a thing. I am always putting it in everything, since it seems to actually taste great in everything, I’ve discovered! Now every time I say “guess what’s in it!” to my other half, he immediately answers “zuccchini!!” with (false) enthusiasm 😉 I love the sound of that protein icing too! I bet it would be delicious on so many other baked goods too!
For sure! I’m in Melbourne for a little bit working on the book so you’re a short flight (and slice of this!) away! 😀
In some ways yes, in some ways no. Unlike my family I HATE the taste of traditional Vietnamese desserts. Unlike me, my family hates the taste of sweet potatoes and peanut butter together! We fit each other soooooooo well. I feel as if this zucchini cake was one of the goodies you gave me right before you went back home, and I thought this was so delicious when I first tried it. If this zucchini cake is it, then let me tell you that I NEVER EVER would have thought zucchini was in it. 😉
YES!!!!!! You couldn’t taste or see it? YAY! That means it’s a success because you have impeccable taste! 🙂
You had me at chocolate + breakfast.
😀 Always!
Oh man, I used to spend hours as a kind hunting for Waldo! Hours I tell ya. Now I clearly need to spend hours hunting for the zukes in this cake. And of course, I’ll have the eat the parts that are determined to be “waldo-free”. That’s the fun part! 🙂
Haha, WALDO. American word.
This looks so good!
Thank you, Becky!
I’m allllll about sneaking zucchini into everything right now, because I’ve basically crowned myself the queen of volume eating. If I can eat more food for less, count me in. Especially if it involves chocolate and cake AND breakfast.
Omg. Volume eating. My friend who does bodybuilding prep made me a meal the week of the competition for fun…Oh my gee, my stomach exploded on under 300 calories lol!
Oh good gravy. This is going to the top of the list. Perfection!!
Ps – thank you so much for putting the quantity of oats AND oat flour. Sometimes when I just have the pre made flour I don’t know how it will convert.
No worries at all- Enjoy, Cora!
“You could give her the most delicious chocolate brownie ever and she’d be a huge fan….until you tell her it’s made with black beans” -> this could be Stefan!
I am intrigued by baking with zucchini but I never tried it before. Maybe I conduct a little experiment and try if Stefan would notice. I never got away with bean brownies.
Lol! Seriously, that is why she is so skeptical with anything I serve her!
oh wow! This looks delicious! I will have to make your Paleo option tomorrow! Thank you for sharing and for including the Chocolate Coconut Whipped Cream link! So glad you enjoyed it! I loved making bread/cake with coconut flour as it tends to be very light and spongy! Xoxo, Ester
🙂 Thanks so much, Ester and thank YOU for that life changing recipe 🙂
Hi Arman, Greatings from Malta. Ready and in the oven. Cannot wait to dig in. After the success of the lemon and poppy seed breakfast cake I had to try out a chocolate one. Even my chocoholic son enjoyed the lemon cake. I love your blog, your recipes are so easy yet they taste great.
Keep it up!!
Hello Allison- Welcome!!! My friend is in Malta right now and she’s sending me photos of the amazing food there- I am so envious!
Thank you so much for your kind words, hope you both continue to enjoy them! 🙂