Chocolate Zucchini Cake
A decadent and moist chocolate zucchini cake that is both delicious and nutritious.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup mashed sweet potato
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup or agave syrup
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare an 8-inch square or round cake pan by greasing it lightly with oil or cooking spray.
- Grate the zucchini finely and squeeze out excess moisture using a clean kitchen towel.
- Mash the sweet potato until smooth.
- Mix the wet ingredients: zucchini, sweet potato, maple syrup (or agave), applesauce, and vanilla extract in a large bowl.
- Combine the dry ingredients: almond flour, cocoa powder, baking powder, baking soda, and salt in another bowl.
- Combine the wet and dry mixtures gently without overmixing.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 25-30 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Top with powdered sugar or melted dark chocolate for serving. Can add chocolate chips or nuts for extra texture.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Chocolate Zucchini Cake, Healthy Dessert, Moist Cake, Baking, Zucchini Recipes