Chocolate Zucchini Cake

By Rena |

Decadent Chocolate Zucchini Cake that’s so delicious, moist, easy to make, and bursting with chocolate flavor. This chocolate cake is the perfect guilt-free treat that the whole family can enjoy and can be ready in just about 30 minutes.

Chocolate Zucchini Cake
Can you believe the frosting for this chocolate is healthy and actually made out of a vegetable? That’s right! the frosting is made of sweet potatoes and melted chocolate! So good! Double up on your veggies while you have dessert with these chocolate zucchini cake! This healthy chocolate zucchini cake is so easy to make and so moist. They can be ready in just about 30-35 minutes.

Why this recipe is so good

  • Easy: Super easy to make with little prep time. Only two ingredients needed for the frosting too!
  • Healthy: Made with clean and healthy ingredients. They are perfectly a guilt-free treat.
  • Delicious: Get your daily dose of chocolate with this decadent chocolate-flavored treat. They are just so good!

sliced chocolate cake on a plate with a piece cut out using a fork

Ingredients you will need

  • Flour: We used oat flour for a healthier option and a gluten-free option.
  • Eggs:  Free-range eggs
  • Zucchini: Use fresh. Peeled and grated.
  • Chocolate: We use sugar-free dark chocolate.
  • Oil: We used coconut oil. But other neutral oils are fine.
  • Sweet potato
  • Sweetener: We used swerve but coconut sugar is fine as well
  • Baking powder and salt

How to make this healthy chocolate cake

  • Preheat oven to 350 F and prepare an 8×8 inch pan with parchment paper.
  • Mix eggs, sweetener, and zucchini: In a large bowl, beat the eggs until light and fluffy (about 1 minute). Whisk in the zucchini and granulated sweetener. Set aside.
  • Melt the chocolate: In a microwave-safe bowl, gently melt the chocolate and coconut oil together until smooth.
  • Add the chocolate to the bowl: Add the melted chocolate mixture to the zucchini bowl and whisk until incorporated.
  • Pour in dry ingredients and mix: Add in the oat flour, baking powder, and salt. Stir until combined.
  • Bake: Transfer the batter to the prepared pan and bake for 24-27 minutes.
  • Make the frosting: Meanwhile, prepare your frosting. Peel and cube your sweet potato. Place the cubes on a microwave-safe plate and cook for 3-4 minutes on high. Transfer the cubes to a food processor or high-speed blender. Blend until pureed. Melt chocolate and add to the sweet potato puree. Continue blending until incorporated.
  • Add frosting to cake: Once the cake and frosting have both cooled to room temperature, frost cake, and serve.

side view of chocolate cake on a white plate

FAQ’s and Tips

  •  Use any flour of choice. All-purpose, wheat, or oat flour will be great substitutes
  • Dark chocolate can be used in place of sugar-free chocolate
  • Coconut oil preferred but any other neutral oil will work. Try avocado oil too.
  • Sweeteners: Coconut sugar, brown sugar, cane sugar, monk fruit sugar, or sweeteners like Swerve or Truvia.
  • Makes about 8 pieces. The serving size is one square.
  • Place leftovers in a container and store in the fridge for up to 5 days. You can freeze for up to 3 months and just allow it to thaw in the fridge when ready to eat again.

 

Why is zucchini used in baking

just like bananas and apple sauce, zucchini can be used in baking to add some texture and moisture to your baked goodies. It gives your baked cakes, muffins, and bread bulkiness with some added nutrition at the same time! The flavor of zucchini is very milk and pairs well with flavors in baking like chocolate, cinnamon, and so on.

Do you peel zucchini for baking

peeling the zucchini is unnecessary and you definitely do not have to peel it. The skin is edible and perfectly ok to eat. Just make sure you thoroughly wash the zucchini first. It is highly recommended to grate the zucchini though if you are using them in baking. Grated zucchini will melt while baking, making it almost impossible to know it is present in your cake or bread.

What can you replace zucchini with

If you are looking for another vegetable to sub the zucchini with, your next and closest option would be zucchinis sister, yellow squash. They are the closest to zucchini in terms of taste and texture. Looking to skip on the vegetable completely? Use a grated apple instead! Grate it just as you would a zucchini and add it to the cake recipe. It works just as well and moisture and a tad bit more sweetness.

close up image of chocolate cake on a plate

Other chocolate dessert recipes

 

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close up image of chocolate cake on a plate

Chocolate Zucchini Cake

Made with gluten-free oat flour, zucchini, sugar-free chocolate, and a healthy topping made with sweet potatoes!
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Calories: 260kcal
Author: Rena

Ingredients

  • 1 cup Gluten-free oat flour
  • 2 Eggs large
  • 1/2 cups Zucchini peeled and grated
  • 100 g Sugar-free dark chocolate
  • 1/4 cup Coconut oil
  • 1/2 cup Granulated sweetener swerve or coconut sugar
  • 1 tsp Baking powder
  • pinch Sea salt
  • Frosting:
  • 1 Sweet potato small or half a large
  • 70 g Sugar-free dark chocolate

Instructions

  • Preheat oven to 350 F and prepare an 8x8 inch pan with parchment paper.
  • In a large bowl, beat the eggs until light and fluffy (about 1 minute). Whisk in the zucchini and granulated sweetener. Set aside.
  • In a microwave-safe bowl, gently melt the chocolate and coconut oil together until smooth. Add the chocolate mixture to the zucchini bowl and whisk until incorporated.
  • Add in the oat flour, baking powder, and salt. Stir until combined.
  • Transfer the batter to the prepared pan and bake for 24-27 minutes.
  • Meanwhile, prepare your frosting. Peel and cube your sweet potato. Place the cubes on a microwave-safe plate and cook for 3-4 minutes on high. Transfer the cubes to a food processor or high-speed blender. Blend until pureed. Melt chocolate and add to the sweet potato puree. Continue blending until incorporated.
  • Once the cake and frosting have both cooled to room temperature, frost cake, and serve.

Notes

Substitutes:
  •  Use any flour of choice. All-purpose, wheat, or oat flour will be great substitutes
  • Dark chocolate can be used in place of sugar-free chocolate
  • Coconut oil preferred but any other neutral oil will work. Try avocado oil too.
  • Sweeteners: Coconut sugar, brown sugar, cane sugar, monk fruit sugar, or sweeteners like Swerve or Truvia.
  • Makes about 8 pieces. The serving size is one square.
Storage:
Place leftovers in a container and store in the fridge for up to 5 days. You can freeze for up to 3 months and just allow it to thaw in the fridge when ready to eat again. 
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 260kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 35mg | Potassium: 237mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4083IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg
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