Chocolate Zucchini Cake
This moist chocolate zucchini cake recipe is packed with bold chocolate flavor and perfect for dessert!
Servings: 15 slices
Ingredients
- 2 cups flour (or try this Keto Cake Recipe)
- 3/4 cup cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup mini chocolate chips (optional)
- 1 1/2 cup sugar or xylitol for sugar free
- 1 cup shredded zucchini (160g)
- 1/2 cup oil or almond butter
- 1 1/2 tbsp pure vanilla extract
- 1 cup water
Instructions
- To make a chocolate zucchini cake, preheat your oven to 350 F. Grease a 9x13 baking pan or two 8-inch pans. Whisk all dry ingredients in a large bowl. If using almond butter, gently warm it until it is easy to stir. Add the wet ingredients, including the zucchini, into the bowl. Stir until just evenly mixed. Smooth into the pan. Bake on the center rack of the oven for 30 minutes or until a toothpick inserted into the center comes out mostly clean. Let cool before frosting. Loosely cover and store at room temperature for one day, or refrigerate leftovers for up to a week. You may also freeze slices in an airtight container for up to three months.View Nutrition Facts
Video
Notes
The recipe was adapted from my Chocolate Zucchini Bread and from these fudgy dark chocolate Zucchini Brownies.
Nutrition
Calories: 100kcal