Healthy Flourless Chocolate Zucchini Cake

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.

The best healthy chocolate zucchini cake which is gluten free and vegan, and super moist and delicious!

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). 

The best way to add zucchini to chocolate cake, resulting in a moist, fluffy and delicious cake!

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.



  1. In a large mixing bowl, add your chocolate chips and set aside.
  2. In a microwave-safe bowl or stovetop, heat your coconut cream until warm, not hot.
  3. Pour your warm coconut cream into the chocolate chips, allowing the warm liquid to melt the chocolate. Slowly stir until combined. 
  4. 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. 

Chocolate Zucchini Cake loaded with shredded zucchini, cocoa and unsweetened applesauce

Easy and delicious chocolate cake with zucchini hidden in it- it's vegan, gluten free and delicious!

More healthy zucchini recipes

Zucchini chocolate oatmeal cake perfect for breakfast or dessert!

Healthy Flourless Chocolate Zucchini Cake

A delicious healthy flourless chocolate cake with hidden shredded zucchini inside it! Fluffy and filling on the inside and tender on the outside with a secretly healthy frosting, this zucchini chocolate cake is made with no butter, oil, flour (and/or grains) or sugar- Yet you'd never tell!
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Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12 servings
Calories: 105kcal
Author: Arman


For the paleo option

For the coconut cream frosting


  • 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. 


* For a keto option, use keto maple syrup. You can also substitute this for agave nectar. 
Healthy Flourless Chocolate Zucchini Cake should be stored in the fridge and will keep for up to 1 week. The cake is freezer friendly and can be kept frozen for up to 2 months. 
Nutritional information is based on the vegan/flourless option. 


Serving: 1slice | Calories: 105kcal | Carbohydrates: 20g | Protein: 5g | Fat: 5g | Fiber: 6g | Vitamin A: 250IU | Vitamin C: 2.5mg | Calcium: 40mg | Iron: 1.1mg | NET CARBS: 14g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

The BEST chocolate zucchini cake recipe ever, which is secretly healthy- NO grains, NO sugar and completely paleo, vegan, gluten free and keto.

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    Chocolate Recipes Desserts Gluten Free Muffins and Cakes Paleo recipe Vegan Recipes



    35 thoughts on “Healthy Flourless Chocolate Zucchini Cake

    1. I would like to make it with oat flour, but use applesauce for the sweetener. Not clear on how to measure everything.What do you suggest?

    2. Looks great but the 20g of carbs per slice must be the first version not the paleo version, no?
      Seems too high for the coconut flour recipe…just wondering.

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