An easy recipe for a healthy chocolate zucchini cake that happens to be keto and vegan! This keto chocolate zucchini cake is low carb and sugar free, but you'd never tell- it's so moist and with a tender crumb!
3tbsphot liquid of choicewater or milk ** See notes
Preheat the oven to 180C/350. Grease an 6-inch cake pan and set aside.
In a large mixing bowl, sift your coconut flour and cocoa powder. Add your granulated sweetener, baking powder and baking soda, and mix well. Then, add your shredded zucchini, eggs, coconut oil, warm water and mix until just combined.
Pour the batter in the greased pan and bake for 25-30 minutes, or until a skewer comes out clean from the center. Allow the cake to cool in the pan for 5 minutes, before transferring to a wire rack to cool completely.
Once the chocolate zucchini cake has cooled, add the optional frosting and slice into pieces.
* Monk fruit sweetener or erythritol ** If the batter is too thick, add an extra tablespoon or two of liquid. Flourless Chocolate Zucchini Cake can keep at room temperature, covered, for up to 2 days. It is best kept refrigerated (up to 7 days) and is freezer friendly (up to 6 months). For a double layer cake, use 2 6-inch cake pans and double the recipe.