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

Units Scale

2 cups almond flour*
1/3 cup cocoa powder
1 tsp baking soda
1/4 tsp fine sea salt
1/2 cup pure maple syrup
2 large eggs
1 1/2 tsp vanilla extract
1 1/2 cups grated zucchini, no need to peel or squeeze out water
1/2 cup chocolate chips
1 batch healthy chocolate cream cheese frosting (or serve with vanilla ice cream!)

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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!