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September 16, 2013

Best Low Carb Chocolate Zucchini Cake – VIDEO

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This low carb chocolate zucchini cake recipe is the best way to use up all that summer zucchini. Rich and moist, with a gorgeous chocolate glaze, it just may be the best keto chocolate cake recipe ever! Updated recipe with a how-to video. Dairy-free options too.

Hands down the best low carb chocolate cake recipe around! Don't be fooled by paltry imitations.

This low carb chocolate zucchini cake is so rich and moist, it makes me do the happy dance. I don’t get out much! My town just north of Boston isn’t the most exciting place to live. It’s what you might call a little sleepy. There isn’t much happening here and for a city kid who grew up around the hustle and bustle of downtown Toronto, it’s often too quiet. It’s a good location with a good school system for my kids, but I find it a bit too suburban for my tastes. There is one thing, however, that I absolutely adore about it, and that’s our really great farmer’s market. It’s a surprisingly good one, with a wide variety of vendors. It was brand new the first year we lived in the area, and it’s grown to be one of the more popular markets in all the surrounding towns. And now it extends well beyond the summer and into October.

How To Make Low Carb Chocolate Zucchini Cake

Because it’s New England, our growing season is short and our produce selection is more limited than other regions.  We simply don’t have the climate for some of the more exotic fruits and vegetables.  But it’s always so fun to see what the vendors have on offer and what changes through the season. Zucchini seems to grow really well in this climate.  It’s been available since mid-July and it’s still going strong, so I pick up a few every time I go.  I’ve had zero luck growing it myself, and it’s such an inexpensive, versatile ingredient. We eat a lot of it every summer, but my kids generally don’t like it unless it’s baked into something.  There is just something about baked goods with zucchini that appeal to everyone.

Sugar-free chocolate glaze on a grain-free low carb chocolate bundt cake

Updated Recipe!

My kids hovered over me as I made this cake. They have a funny habit of doing that when I make any sort of low carb chocolate cake. We’ve now made this quite a few times and on this last go round, I decided to make it dairy-free so that I could share it with my neighbours. I used coconut oil for the batter and coconut milk for the chocolate ganache, and it tasted just as good as the original. I also modified it to make it easier and to use less bowls. Because this is such a delectably moist cake, I’ve found it doesn’t matter if you beat in the butter or oil or melt it and stir it in. Melting and stirring is easiest so I went with that. Life’s complicated enough, why make it even more so?

Low Carb Keto Chocolate Zucchini Bundt Cake Recipe

I highly recommend getting a good non-stick bundt pan, because they make any cake look more elegant. But you can always make it in a 9×13 pan too, or even 2 or 3 round layers. It would even make great low carb cupcakes (baking times will vary depending on what pan you use). It’s an incredibly versatile keto cake recipe, so sock this one away in your arsenal for when all that zucchini comes in!

Hands down the best low carb chocolate cake recipe around! Don't be fooled by paltry imitations.
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Low Carb Chocolate Zucchini Bundt Cake

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.
Course Dessert
Cuisine Dessert
Keyword low carb chocolate cake
Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings 16 servings
Calories 228kcal

Ingredients

Cake

  • 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 unflavored 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

Glaze

  • 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

Instructions

Cake:

  • 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.
  • Preheat oven to 325F and grease a large bundt pan well.
  • In a large bowl, whisk together almond flour, sweetener cocoa powder, coconut flour, whey protein, and baking powder.
  • 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.
  • 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.
  • Let cool in pan 15 minutes, and then flip out onto a wire rack to cool completely.

Glaze:

  • 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.
  • Pour over the top of the cake and let set.

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.
 

Nutrition

Serving: 1slice (serves 16) | Calories: 228kcal | Carbohydrates: 8.14g | Protein: 7.79g | Fat: 18.72g | Fiber: 4.11g
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Filed Under: Gluten Free, Keto Cakes, Low Carb Tagged With: almond flour, chocolate, chocolate ganache, zucchini

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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