Description
This moist and delicious Chocolate Zucchini Cake made with almond flour is a healthy twist on a classic treat! Packed with zucchini, sweetened with honey or maple syrup, and topped with optional dark chocolate chips, it’s a gluten-free dessert that’s sure to satisfy your sweet tooth.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/4 cup dark chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine almond flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Gently fold in the grated zucchini and chocolate chips (if using).
- Pour the batter into a greased 9×9-inch baking pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before slicing and serving.
Notes
- You can substitute maple syrup for honey if you prefer.
- Dark chocolate chips are optional but add a nice touch of extra chocolate flavor.
- For extra moisture, you can add a tablespoon of unsweetened applesauce.
Nutrition
- Serving Size: 1 slice, based on 12 servings)
- Calories: 160
- Sugar: 10g
- Sodium: 100mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg