Chocolate Zucchini Cake

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Desserts | Dec, 20 2021

Chocolate Zucchini Cake

Chocolate Zucchini Cake

Have your cake and eat it too! I never really understood that phrase either, but I do know that you can enjoy a delicious cake and have it fill you with cancer-fighting antioxidants, fiber, and vitamins! Warm and delight your soul with something yummy and healthy this winter that will be a crowd-pleaser with family and friends!  


  • 4 cups finely grated zucchini
  • 8 large eggs
  • 4 tablespoons coconut oil
  • 20 drops stevia (more or less to taste)
  • 2 teaspoons vanilla extract
  • 2/3 cup coconut flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon Himalayan sea salt
  • 2/3 cup sugar-free chocolate chips (I used Lily’s)
  • 6×9 baking dish (this also works very well as muffins if you use a muffin pan)


  • Preheat oven to 350 degrees
  •  Grate zucchini and lay on a paper towel, use another paper towel to get as much water out of zucchini as possible
  • Grease your baking pan with coconut oil along the bottom and sides. Dust the sides with coconut flour. 
  • In a food processor blend the zucchini, eggs, oil, stevia, and vanilla. 
  • Hand mix the flour, cocoa, baking soda, and salt in a large bowl. Mix until there are no clumps. 
  • Combine the wet zucchini mixture with the dry mixture in the bowl and hand stir to blend. Mix in chocolate chips and allow mixture to sit for a few minutes. 
  • Pour the batter in prepared pan and bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean
  • Allow cooling before slicing. Store covered in the refrigerator. 
  • Thanks so much for this recipe. 🙏💝
    I’m going to use very little stevia and try it with some maple syrup & raw organic honey. 😋

  • Thank you so much for this wonderful receipt!
    We’ll definitely try it for the New Year’s Eve.
    We appreciate for everything you share!
    Have a miraculous season of greetings.