Best Low Carb Chocolate Zucchini Bundt Cake

Preparation 01:15 Cook Time 00:45 Serves 16 servings     adjust servings

What better way to use up all of that zucchini than in a delicious low carb, gluten-free chocolate bundt cake? Topped with sugar-free chocolate ganache for an extra special treat.



  • 2 cups finely grated zucchini (8 ounces)
  • 3/4 tsp salt
  • 2 cups almond flour
  • 2/3 cup Swerve Sweetener
  • 1/2 cup cocoa powder
  • 1/3 cup Coconut flour
  • 1/3 cup unflavoured whey protein powder
  • 1 tbsp baking powder
  • 4 large eggs
  • 1/2 cup butter or coconut oil, melted
  • 1 tsp vanilla
  • 1/2 to 1 cup unsweetened almond milk


  • 1/2 cup whipping cream or coconut milk
  • 1/4 cup confectioner’s Swerve Sweetener
  • 2 oz unsweetened chocolate, finely chopped
  • 1/2 tsp vanilla extract



  1. For the cake, place zucchini in a sieve and sprinkle liberally with salt. Mix to combine and let drain 1 hour. Press and squeeze to release the excess liquid and set aside.
  2. Preheat oven to 325F and grease a large bundt pan well.
  3. In a large bowl, whisk together almond flour, sweetener cocoa powder, coconut flour, whey protein, and baking powder.
  4. Add the eggs, melted butter or coconut oil, vanilla extract and 1/2 cup almond milk. Add the drained zucchini and mix until well combined. If your batter is very thick add a few tablespoons additional almond milk at a time until it thins out. It should be spreadable but not pourable.
  5. Spread batter in the prepared pan and smooth the top. Bake 45 minutes or until set and a tester inserted in the center comes out clean.
  6. Let cool in pan 15 minutes, and then flip out onto a wire rack to cool completely.


  1. In a medium saucepan over medium heat, combine cream or coconut milk and the sweetener. Bring to just a simmer, then remove from heat and add chopped chocolate and vanilla. Let sit 5 minutes and then whisk until smooth.
  2. Pour over the top of the cake and let set.


Recipe Notes

If you do not own a bundt pan, bake the cake in a 9x13 pan. The baking time will change. Start with 30 minutes and check every 5 minutes after that.

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