Paleo Chocolate Zucchini Cake
A rich, decadent, and secretly healthy chocolate cake, using zucchini to keep things moist without the sugar bomb.
Ingredients
- 2 medium zucchinis about 2 cups grated
- 1 cup almond flour
- 1/2 cup cacao powder
- 1/4 cup maple syrup
- 1/4 cup coconut oil melted
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/4 cup dairy-free chocolate chips optional, but why not?
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and line a 9-inch cake pan with parchment paper.
- Grate the zucchinis and squeeze out excess moisture.
- In a mixing bowl, whisk together almond flour, cacao powder, baking soda, and sea salt.
- In a separate bowl, beat the eggs and then add maple syrup, coconut oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Fold in the grated zucchini and chocolate chips if you're feeling fancy.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30 minutes, or until a toothpick comes out clean.
- Let it cool before slicing, or devour it while still warm (we won’t tell).
Notes
Nutritional Values (Per Serving)
- Calories: 190
- Total Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Vitamin A: 10%
- Vitamin C: 5%
- Iron: 6%
- Magnesium: 7%
- Calcium: 4%
Additional Notes / Flavor Tips
- Top with some coconut whipped cream for that extra "I'm fancy" vibe.
- You can swap the maple syrup for honey if you're feeling traditional.
- Want it more decadent? Add a drizzle of melted dairy-free chocolate on top.
- Serve with coffee or wine for a snack that makes you feel totally put-together.