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!
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.