Quick Chocolate Zucchini Cake with Almond Flour

If you ask me, chocolate zucchini cake is one of the best ways to sneak vegetables into dessert.

This grain-free treat brings together rich chocolate and fresh zucchini, all held together with nutty almond flour. The zucchini adds moisture and a natural sweetness, while keeping the cake light and tender.

It’s the kind of dessert that makes you feel good about going back for seconds – wholesome ingredients mixed with just enough chocolate to make it feel indulgent. The almond flour gives it a wonderful texture that’s both satisfying and not too heavy.

It’s a family-friendly recipe that works just as well for afternoon snacks as it does for special occasions, and nobody will guess there’s a vegetable hiding inside.

What Kind of Zucchini Should I Use?

For this cake recipe, medium-sized zucchini are your best bet since they tend to be more tender and have smaller seeds than larger ones. Look for zucchini that are about 6-8 inches long and feel firm and heavy for their size – avoid any that feel spongy or have wrinkled skin. The key step is removing excess moisture after grating, so make sure to squeeze your grated zucchini really well using a clean kitchen towel or several layers of cheesecloth. If you can only find large zucchini, just be sure to remove the seedy center before grating since those parts contain the most water.

Options for Substitutions

This cake recipe has several ingredients that you can swap based on what you have in your pantry:

• Almond flour: Since this is the main flour in the recipe, stick with almond flour if possible. However, if you need to, you can use hazelnut flour as a 1:1 replacement. Note that regular flour won’t work here as it behaves very differently in gluten-free baking.
• Oat flour: You can make your own by blending rolled oats in a food processor until fine, or substitute with quinoa flour or additional almond flour.
• Coconut sugar: Brown sugar works perfectly here, or you could use regular white sugar plus 1 teaspoon of molasses. Monk fruit sweetener is good for a sugar-free option.
• Maple syrup: Honey or agave nectar can replace maple syrup in equal amounts. The flavor will be slightly different but still good!
• Vanilla yogurt: Any plain or vanilla Greek yogurt works well. You can also use dairy-free yogurt like coconut or almond milk yogurt to make the recipe dairy-free.
• Coconut oil: Feel free to use melted butter or any neutral oil like avocado or light olive oil instead.
• Chocolate chips: Any chocolate chips work here – dark, semi-sweet, or even chopped chocolate bars. For dairy-free versions, use dairy-free chocolate chips.

Watch Out for These Mistakes While Baking

The biggest challenge when baking with zucchini is excess moisture – make sure to thoroughly squeeze out the grated zucchini using a clean kitchen towel or cheesecloth, as too much water will make your cake dense and gummy. Another common mistake is overmixing the batter once you’ve combined the wet and dry ingredients – stop mixing as soon as everything is just incorporated to keep your cake tender and light. When working with almond flour, avoid the temptation to substitute regular flour in equal amounts, as almond flour has very different properties and moisture content. For the best texture, let the cake cool completely before adding the chocolate topping, and store it in the fridge if your kitchen is warm, as almond flour cakes can become too soft at room temperature.

What to Serve With Chocolate Zucchini Cake?

This moist chocolate cake is perfect with a scoop of vanilla ice cream or a dollop of fresh whipped cream on top! Since it’s made with almond flour and zucchini, it’s not too heavy, which makes it great with a hot cup of coffee or tea for an afternoon treat. If you want to play up the fresh factor, serve it with a handful of mixed berries like raspberries, strawberries, or blackberries on the side. For special occasions, you could also add a drizzle of warm caramel sauce or a spoonful of raspberry compote to make it feel extra special.

Storage Instructions

Counter Storage: This chocolate zucchini cake stays fresh at room temperature for up to 2 days when stored in an airtight container. Just make sure to keep it away from direct sunlight or heat to prevent the chocolate topping from melting.

Refrigerate: For longer storage, pop your cake in the fridge in a covered container – it’ll stay good for up to 5 days. The almond flour keeps it nice and moist even when chilled. I like to let it sit at room temperature for about 15-20 minutes before serving to get the best texture.

Freeze: This cake freezes really well! Cut it into individual slices, wrap them in plastic wrap or foil, and store in a freezer bag for up to 3 months. When you’re ready to enjoy, just thaw overnight in the fridge or for a few hours at room temperature.

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 30-40 g
• Fat: 90-100 g
• Carbohydrates: 240-260 g

Ingredients

• Moist ingredients:
• 1 medium zucchini, grated and squeezed to remove excess moisture (about 1 cup)
• 2 eggs
• 1/2 cup coconut sugar (or use brown sugar if desired)
• 1/3 cup pure maple syrup
• 1 container of siggi’s vanilla yogurt (5.3 oz)
• 1 teaspoon vanilla essence
• 1/4 cup virgin coconut oil, melted and cooled
• Dry ingredients:
• 1 1/2 cups finely ground almond flour
• 1/2 cup oat flour
• 1/2 cup cocoa powder (use unsweetened if preferred)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chocolate chips
• Topping:
• 1/2 cup chocolate chips
• 1 teaspoon coconut oil
• Sea salt flakes for sprinkling
• Raspberries for garnish

Step 1: Prepare the Baking Pan and Zucchini

Preheat your oven to 350 degrees F (175 degrees C).

Line an 8×8 inch baking pan with parchment paper and spray it with nonstick cooking spray.

Measure out 1 heaping cup of shredded zucchini, then place the shredded zucchini in a paper towel or cheese cloth and squeeze out all excess moisture.

Ensuring the zucchini is dry is crucial for the correct texture of the cake.

Step 2: Mix Wet Ingredients

In a large bowl, combine the shredded zucchini, eggs, coconut sugar, pure maple syrup, siggi’s yogurt, and vanilla extract.

Whisk these ingredients together until they’re well combined.

Once mixed, stir in the melted and cooled coconut oil until the mixture is smooth.

Step 3: Add Dry Ingredients and Chocolate Chips

Add the following dry ingredients to the wet mixture: almond flour, oat flour, cocoa powder, baking soda, and salt.

Mix everything together with a wooden spoon until well incorporated.

Fold in ½ cup of chocolate chips, ensuring they are evenly distributed throughout the batter.

Step 4: Bake the Cake

Pour the batter into the prepared 8×8 inch pan, smoothing the top with a spatula.

Bake in the preheated oven for 30-40 minutes, or until a tester inserted into the center comes out clean.

Allow the cake to cool in the pan on a wire rack for at least 30 minutes before proceeding with the topping.

Step 5: Prepare the Chocolate Topping

In a medium-sized bowl, combine chocolate chips and coconut oil.

Microwave in 30-second increments, stirring well between each interval, until the chocolate is fully melted.

Alternatively, you can melt the chocolate in a saucepan over low heat.

Once melted, pour the chocolate evenly over the cooled cake.

Gently tilt the pan to distribute and coat the cake completely with the chocolate.

Optionally, sprinkle a little sea salt on top for a delightful contrast.

Step 6: Serve and Store

Once the chocolate topping has set, cut the cake into 12 slices.

Serve with fresh raspberries or strawberries for a refreshing accompaniment.

Store any leftovers in the fridge to maintain freshness, preferably after the first day.