Crazy easy, moist and decadent chocolate zucchini cake that's shockingly healthy! Made with almond flour and sweetened with maple syrup, this one bowl wonder is everyone's favorite cake. Amazing on its own, with ice cream, or slathered in chocolate cream cheese frosting. Prepare to be converted!
Sometimes I make a recipe that is so darn good, that I'm so darn proud of, that the post comes together in no time because my passion spills onto the page. This is now. (!!!)
Here are 37 reasons why you must make this last Thursday, ok go!
Scrumptious in a way that even picky Aunt Suzy will ask for the recipe? Check. Texture on point? Check. Stupidly easy? Check. Let's do this thang!
What's cool about this recipe
- It's so fast. Like my Healthy Zucchini Cake, we're talking minimal ingredients, one bowl and a spoon. Consider having your child make it! Grating zucchini is kind of annoying, I know, but we're not using 65 paper towels to remove the water so can we really complain?
- You can't mess it up. (Unless you do something silly like use regular flour instead of almond flour). It's impossibly moist because hello, almonds.
- It tastes like regular cake but it's good for you. If that's not the coolest I don't know what is.
Let's make it!
Whisk almond flour, cocoa, baking soda and salt.
Mix in maple syrup, eggs, and vanilla.
Add zucchini. Fold in chocolate chips.
Spoon into prepared baking dish.
Bake for 25 minutes.
Frost and devour!
Behind the scenes of recipe testing
I've made this countless times and I can say I'm 1000% confident this is the best chocolate zucchini cake on the web, mmmmmk?
- It's next level chilled. I don't know why, but once this cake hits the fridge, it peaks. It's 10x better cold, just like my Healthy Zucchini Brownies. The bite from the chilled chocolate chips is everything and it just gets richer and exponentially more amazing. The fridge is your friend!
- It tastes supreme the next day. Like most baked goods.
- Other flours don't work. Almonds are super high in fat which is why, paired with zucchini, this recipe doesn't need oil or butter. But I always get a comment from someone saying it failed miserably and given how many times my pals and I tested this, I can say for certain they used a different flour.
- You can make it with less zucchini. If you're like me and only have one tiny guy that yields 1 cup, simply add 2 tbsp melted butter to the batter. Nifty!
- You can make muffins: I tested the batter in a muffin tin and it took 24 minutes. The middles sunk a wee bit, but they tasted splendid.
- This recipe needs egg for structure and rise, but try my Vegan Chocolate Zucchini Banana Bread for a similar vegan vibe!
- Don't add more cocoa. I first tried this recipe with ½ cup cocoa powder, anticipating "the more chocolate the merrier," and it was definitely too intense. A third cup is the sweet spot.
One final note! Yes, she's made with green veggies and almond flour (so many healthy fats!) and has way less sugar and is actually satiating, but no, she's not a salad.
I'm looking at you in the comments, sir, who's gonna swear this ain't health food because it has fat and calories. Just wanted to make sure we're aligned there 😉
Dig in! And don't forget to leave a comment + star rating letting me know if you're in a relationship with this cake like I am.
Mind Blowing Chocolate Zucchini Cake (healthy!)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Crazy easy, moist and decadent chocolate zucchini cake that's shockingly healthy! Made with almond flour and sweetened with maple syrup, this one bowl wonder is everyone's favorite cake. Prepare to be converted! Gluten free, dairy free, and grain free.
Ingredients
- 2 cups almond flour*
- ⅓ cup cocoa powder
- 1 tsp baking soda
- ¼ tsp fine sea salt
- ½ cup pure maple syrup
- 2 large eggs
- 1 ½ tsp vanilla extract
- 1 ½ cups grated zucchini, no need to peel or squeeze out water
- ½ cup chocolate chips
- 1 batch healthy chocolate cream cheese frosting (or serve with vanilla ice cream!)
Instructions
- Preheat oven to 350F. Spray an 8x8 inch baking dish with cooking spray or line with parchment paper.
- Whisk almond flour, cocoa powder, baking soda and salt in a medium mixing bowl.
- Mix in maple syrup, eggs, vanilla, and zucchini. Fold in chocolate chips.
- Spoon into prepared baking dish. Bake for 25 minutes.
- Meanwhile, make frosting if using (or serve with vanilla ice cream!). Cool cake on a wire rack. Once completely cool, add frosting. Store in the fridge--it's so much better cold and is gets even better the next day.
Notes
Adapted from my Healthy Carrot Cake
*The only flour that will work in this recipe is almond flour (please do not use all purpose, coconut flour, etc--they will not work).
Frosted cake can be stored at room temperature for 2 hours but then needs to be refrigerated. Cake freezes great!
Christie says
SO so good and so simple to make! Our new go-to cake! My husband, who is not a fan of cream cheese frosting said it’s the best one he’s had and that it’s the first cream cheese frosting that doesn’t taste like cream cheese (it takes like the unhealthy sugary kind and that is very high praise from him!). Thank you so much for sharing!
Alexis Joseph, MS, RD says
This is just the best, thank you tons! Love this seal of approval 🙂
Joan says
As others have said, this cake is wonderfully moist, chocolatey & delicious! I love that it uses not just a token, but a sustantial amount of zucchini. I've just found your site with this recipe, but I'll be back!
Alexis Joseph, MS, RD says
Yay, I hope you try more! Thank you!
Nikki says
We literally cannot stop eating this! So moist and not overly sweet! We didn’t have cream cheese, but I did have heavy whipping cream, so I just made a maple whipped cream for the top but it’s incredible by itself! Thank you for this wonderful use of alllll my extra garden zucchini!! This comment was left by a close supporter of Alexis Joseph, owner operator of Hummusapien LLC
Alexis Joseph, MS, RD says
That sounds incredible! Yayyy! So glad you loved it, Nikki!!
Claire says
I just made this with my 4 year old. I was short on almond flour so we substituted 1 cup of the almond flour for a cup of wholemeal spelt flour. Turned out great! An excellent way to sneak in some extra veg 😉
Alexis Joseph, MS, RD says
Oh wow I’m so thrilled to hear that worked, love it!!
Annette Hutt says
This recipe is absolutely wonderful. Not only is it great on the Chocolate Zucchini cake, but it makes an excellent fruit dip for get togethers.
Alexis Joseph, MS, RD says
Oh I love that! I eat the frosting by the spoonful 🙂
Rachel says
This recipe is absolutely divine. I cannot get over the texture. I was a bit skeptical bc I’m not really a cake gal but holy smokes, Alexis knocked it out of the park on this one! Already printed the recipe and she’ll be in the reg rotation.
Alexis Joseph, MS, RD says
Yayyyy I’m so so glad to hear it Rachel, this totally made my day!
Deb says
Excellent, maybe the only chocolate cake I ever make or eat! I used Navitas organics Keto Cacao powder & Guittards dairy free 63% dark chocolate chips. So surprisingly moist without any additional added fat, for me no icing needed 😁 My oven needed 10 minutes more baking time, used 8.5 inch round cake pan. Eager to explore more of your recipes, so glad I found you!
Alexis Joseph, MS, RD says
I'm thrilled to hear it, thank you Deb!!
Katie says
This was phenomenal, our small family ate the entire thing within 24hrs! The cake is so moist and chocolatey, the icing is tangy and not too sweet. This will be a regular treat in our home!
Alexis Joseph, MS, RD says
OMG you made my day, thank you so much! Not even surprised it only lasted a day 🙂
Rachael says
Super yummy cake but I had to bake it for like 45-50 minutes to get it to set. Maybe my zucchini was extra watery. My super picky kids even like it! Just note you may need to adjust baking time.
Alexis Joseph, MS, RD says
Oh no! Did you measure the zucchini? Was it 1.5 cups? Did you change anything about the recipe? I tested it so many times so I'm bummed to hear you had that result! Glad the kids liked it though 🙂
Jane M says
These are so good, and so deliciously chocolaty! I made them into muffins, and added walnuts. They’re a great grab and go snack, and good for you too! I love it! Thanks Alexis
Alexis Joseph, MS, RD says
Fabulous thanks for letting me know you loved it as muffins, Jane! Walnuts are always a good idea 🙂
Simi says
This cake is absolutely amazing!!!! My kids & I all adored it! I’m planning to make it sans icing for a quick weekday breakfast, too. 10/10 recommend!
Alexis Joseph, MS, RD says
OMG chocolate for breakfast 10000% agree! Love you!!
Dylan says
This cake is so tasty! You would never know that it is low-sugar and made with zucchini. Love it 🙂
Alexis Joseph, MS, RD says
I'm sooo glad you adored it, Dylan!!
Robin says
I totally agree with Val's comments and can't wait for my next piece, once refrigerated 🙂
Alexis, you are awesome and your recipes never disappoint! The broccoli/grape salad is on the Memorial Day menu 🙂
Alexis Joseph, MS, RD says
YAY!! You made my day, Robin! XOXO
I Hunt says
How did you make the frosting and what are the ingredients for that?
Alexis Joseph, MS, RD says
Hi Irene, just click the link in the recipe for the chocolate cream cheese frosting and it's all there!
Val says
This cake is so incredible!!! I've made it twice (as written) and both times it just blew my mind - both in how quickly and easily it comes together AND how the chocolate cake flavor is so on point and somehow indulgent... while it's made with zucchini and way less sugar than other cakes! It's honestly such a gem - the kind of thing you could feel so confident making for friends, or bringing to a potluck, etc. and know that everyone would love how fudgy and chocolatey it is. Bonus - the texture and crunch from the chocolate chips when the cake it refrigerated... it's over the top!
Alexis Joseph, MS, RD says
I couldn't agree more, thank you so much for helping me perfect it!!