Description
Moist, rich, and loaded with chocolate flavor — this keto chocolate zucchini cake is a soft, fudgy dessert or breakfast loaf that’s packed with hidden veggies and perfect for satisfying your sweet tooth without sugar!
Ingredients
1 cup almond flour
¼ cup unsweetened cocoa powder
½ tsp baking soda
Pinch of salt
½ cup grated zucchini (squeeze out excess moisture)
¼ cup mashed banana or pumpkin puree (for moisture and binding)
¼ cup melted coconut oil or butter
¼ cup heavy cream or unsweetened almond milk
⅓ cup powdered erythritol or monk fruit sweetener
1 tsp vanilla extract
Optional: crushed pecans or walnuts for texture
Optional topping: Sugar-free chocolate shavings or whipped cream
FOR KETO VERSION:
Use full-fat dairy , low-carb sweeteners , and ensure no added sugars in any mix-ins. For vegan option, use flax egg and plant-based oils.
Instructions
Preheat oven to 350°F (175°C) . Line an 8×4-inch loaf pan with parchment paper.
In a bowl, mix almond flour , cocoa powder , baking soda , and salt until well combined.
In another bowl, whisk mashed banana or pumpkin , melted oil , heavy cream , powdered sweetener , and vanilla until smooth.
Stir in grated zucchini and optional nuts if using.
Gradually mix wet ingredients into dry until just combined (don’t overmix!).
Pour batter into the loaf pan and smooth the top.
Bake for 30–35 minutes or until a toothpick comes out clean.
Let cool completely before slicing into rich, fudgy pieces.
Optional: Top with keto whipped cream or drizzle with melted sugar-free chocolate.
- Prep Time: 10 mins
- Cook Time: 35 mins
Nutrition
- Serving Size: 10 slices
- Calories: 160
- Fat: 13g
- Carbohydrates: 4g
- Protein: 5g