Zucchini Chocolate Cake: 5 Irresistible Reasons to Love This Fudgy, Flourless Treat
This fudgy, flourless zucchini chocolate cake is rich, moist, and naturally gluten-free. It’s packed with intense chocolate flavor and secretly includes zucchini for added moisture and nutrition. A healthier twist on classic chocolate cake!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 squares
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup almond butter (or any nut or seed butter)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a large bowl, mix the almond butter, egg, maple syrup, and vanilla extract until smooth.
- Add the cocoa powder, baking soda, and salt. Stir until everything is well combined.
- Fold in the grated zucchini and chocolate chips (if using).
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Let the cake cool in the pan for at least 15 minutes before slicing and serving.
Notes
- Don’t squeeze the zucchini—it keeps the cake moist and fudgy.
- Use dairy-free chocolate chips and a flax egg for a vegan version.
- Store leftovers in the fridge for up to 5 days.
- You can freeze individual slices for up to 2 months.
- Any nut or seed butter can work in this recipe.
