Go Back
+ servings
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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 260kcal
Author Rena


  • 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


  • 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.


  •  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. 
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.


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