Zucchini Cake | Chocolate Zucchini Cake Recipe

PUBLISHED July 2, 2025· MODIFIED July 2, 2025 · by the author listed in the recipe card 1230 words. · About 7 minutes to read this article.· This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases· Leave a Comment

If you’re a fan of decadent, fudgy chocolate desserts but are watching your carb intake, you’re going to love this Low Carb Chocolate Zucchini Cake! It’s rich, incredibly moist, and completely grain-free, making it the perfect guilt-free indulgence.

Why This Will Be Your New Favorite Cake

Moist. Zucchini gives this cake a soft, fudgy texture.
Low Carb. Made with almond flour and sugar-free sweetener.
Chocolate Lover Approved. Rich cocoa and melty chocolate chips in every bite.
Sneaky Veggies. Even picky eaters won’t notice the zucchini!
Gluten-Free. Perfect for those following keto, paleo, or GF diets.

This is the kind of cake you make when you want something sweet, satisfying, and surprisingly healthy. Whether you’re hosting a brunch, celebrating a birthday, or simply treating yourself, this cake is a winner!

Do You Peel Zucchini For Baking?

It depends on the recipe and personal preference. Some recipes call for peeled zucchini while others do not. If the recipe calls for peeled zucchini, it is best to peel it.

If the recipe does not call for peeled zucchini, it is up to personal preference. Zucchini skin is edible and can add fiber to the dish. For this Zucchini Cake recipe, I chose not to peel the zucchini.

Is Baking With Zucchini Healthy?

Honestly, it depends on what you’re preparing with it. Baking with zucchini can be a healthy way to incorporate more veggies into your diet. Zucchini is a low-calorie, low-carb food that is high in fiber and vitamins. It is also a good source of antioxidants and minerals.

Ingredients You’ll Need

Almond Flour– A grain-free, low carb flour that keeps the cake light and tender.
Cocoa Powder– Use unsweetened cocoa powder for deep chocolate flavor.
Zucchini– Grated and lightly squeezed. No need to peel!
Eggs– Provide structure and moisture.
Sugar-Free Sweetener– Erythritol, monk fruit, or allulose work great.
Baking Powder– Helps the cake rise and stay fluffy.
Salt– Enhances the chocolate and balances sweetness.
Vanilla Extract– Adds warm, aromatic flavor.
Coconut Oil or Butter– Fat keeps the cake rich and delicious.
Sugar-Free Chocolate Chips (optional)– For melty pockets of chocolate goodness.

How To Make Chocolate Zucchini Cake

Prep the Zucchini. Grate the zucchini using the fine side of a box grater. Lightly squeeze out the excess water with your hands or a towel, but don’t overdo it. You want some moisture left for a soft texture.
Mix the Dry Ingredients. In a large bowl, whisk together the almond flour, cocoa powder, sweetener, baking powder, and salt until well combined and lump-free.
Add Wet Ingredients. Stir in the eggs, melted coconut oil (or butter), and vanilla extract. Mix until you get a smooth batter.
Fold in Zucchini and Chocolate Chips. Gently fold the grated zucchini and chocolate chips (if using) into the batter. It might look thick at first, but the zucchini will release moisture as it bakes.
Bake to Perfection. Pour the batter into a greased 8×8 inch pan and smooth the top. Bake at 350°F for 30–35 minutes, or until a toothpick inserted in the center comes out mostly clean. A few moist crumbs are okay.
Cool and Slice. Let the cake cool in the pan before slicing. Enjoy as-is or with a dusting of powdered sweetener or keto whipped cream.

Tips And Tricks

Want to guarantee a perfect low carb chocolate zucchini cake every time? Here are some helpful tips:

Don’t Over-Squeeze the Zucchini. You want it damp, not dry. Too much water removed = dry cake.
Use Room Temperature Eggs. They blend better with the batter and create a smoother texture.
Let it Cool Before Slicing. The cake sets up as it cools, making it easier to cut cleanly.
Use a Metal Pan. It conducts heat better and helps bake the cake evenly.
Add a Ganache Topping. For extra indulgence, top with a sugar-free chocolate ganache or cream cheese frosting!

Variations

Once you master the base recipe, try these delicious variations:

Add nuts– You can add chopped nuts such as pecans, walnuts, or almonds to the batter for added texture and flavor.
Stir in chocolate chips– Mixing in chocolate chips can add a nice burst of chocolate flavor.
Top with frosting– You can add chocolate or cream cheese frosting to the cake to make it even more decadent.

What To Enjoy With It

This rich, fudgy cake is fantastic on its own, but here are some keto-friendly pairings to round out the experience:

Whipped Coconut Cream– Light, fluffy, and dairy-free.
Keto Ice Cream– Chocolate or vanilla flavors are perfect partners.
Fresh Berries– Raspberries or strawberries add a pop of tartness.
Almond Milk Latte– Great for an afternoon treat.
Cream Cheese Frosting– Low carb and ultra decadent.

How Long Is Zucchini Cake Good For?

Chocolate zucchini cake can last for several days if stored properly. Here are a few tips to help prolong the shelf life of your cake:

Keep the cake covered. Cover the cake with plastic wrap or aluminum foil to keep it fresh.
Refrigerate the cake. Place the cake in the refrigerator to slow down the growth of bacteria. This will help to keep the cake fresh for up to 5 days.
Freeze the cake– If you won’t be able to eat the cake within a few days, you can also freeze it for up to 3 months. Just be sure to wrap it tightly in plastic wrap or aluminum foil before freezing.

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This low carb chocolate zucchini cake is the perfect way to enjoy a sweet treat while still sticking to your healthy eating goals. And, with the added bonus of hidden vegetables, it’s a great option for picky eaters as well!

If you love this Chocolate Zucchini Cake as much as we do, make sure you share the recipe with your friends on Facebook and Instagram so they can try it too! Don’t forget to Pin it so you can make it again soon.