Keto Chocolate Zucchini Cake has a tender, moist crumb and a rich sugar free chocolate glaze. What a fabulous way to use up some of that summer squash!
This keto zucchini cake is so rich and moist, it makes me do the happy dance. You know that dance, surely. That happy, spontaneous wiggle that can only come from putting a bite of something utterly delectable on your tongue.
I have multiple keto chocolate cake recipes on this website, each with a different twist. But every single one of them makes me do that happy dance.
And this is one of my favorites to make in the summer. It’s simple to make and turns out beautifully every time. I take this keto bundt cake to many parties and get togethers and it always meets with rave reviews!
Why you will love this recipe
Anyone who has ever grown their own zucchini knows how crazy it can get come mid-summer. You find yourself picking three or four large ones on a daily basis and you can’t keep up.
So any delicious recipe that includes zucchini is a good one! My classic Keto Zucchini Bread becomes very popular at this time of year. But this cake is a nice way to switch it up for a lovely dessert. With only 4g net carbs per serving, it fits well into a keto diet.
This keto bundt cake is not overly sweet, but the chocolate glaze makes it extra appealing. And I’ve simplified the recipe so that you can whip it up quickly and easily. It’s perfect for summer gatherings!
It even freezes well too. You can freeze it with or without the glaze.
Reader reviews
“This cake was absolutely incredible! It wasn’t dry in the slightest and even got two thumbs way up from my sweets-loving 7 year old (who could NOT believe there was zucchini in it). You truly are the queen of keto baking!” — Courtney
“I followed the recipe to the letter and I have to say that this cake is so moist and it has an absolutely lovely texture! The ganache is heavenly. Thank you Carolyn for making it so much easier and more satisfying to live a Keto lifestyle. How can you say that you’re missing out on anything when you provide us with recipes like this! ??” — Laura
“I made this cake for the first time 2 days ago. So nice, great texture and very moist. I can’t get Swerve, so I used erythritol and added a bit of liquid stevia, both in the cake and in the glaze. We really love this cake! Thanks again for all your recipes.” — Robin
Ingredients you need
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- Zucchini: This is a wonderful recipe to use up some fresh zucchini. You can grate it with a box grater or a food processor. And with this updated recipe, there is no need to salt and drain it!
- Keto flours: I use a combination of almond flour and coconut flour for this cake. The coconut flour helps offset the moisture of the zucchini. For a nut-free option, you can substitute with sunflower seed flour.
- Sweetener: You can use almost any sweetener you like best for the cake, but the glaze requires a powdered sweetener like Swerve Confectioners. See the Expert Tips section for more sweetener options.
- Cocoa powder: I prefer Dutch process cocoa for its deeper chocolate flavor.
- Protein powder: Like many of my other keto cake recipes, I use unflavored whey protein to help it rise and be more fluffy. You can also use egg white protein powder or pea protein powder.
- Heavy whipping cream: The glaze is a ganache-style glaze so it uses heavy cream as the base. You can also use coconut cream for dairy-free.
- Unsweetened chocolate: Make sure to use 100% unsweetened chocolate, which means no sweetener whatsoever. If you do choose to use keto chocolate like ChocZero, you will need to add a bit more to thicken the glaze.
- Pantry staples: Eggs, butter or oil, baking powder, salt, vanilla extract.
Step-by-step directions
1. Grate the zucchini: Use a box grater or a food processor with a grating disk to grate the zucchini finely. Measure out 2 cups, do not pack it. No need to salt and drain it either.
2. Whisk the dry ingredients: In a large bowl, whisk together the almond flour, sweetener, cocoa powder, coconut flour, whey protein, baking powder, and salt.
3. Add the wet ingredients: Add the eggs, melted butter, and vanilla extract, then add the zucchini and stir until well combined. If your batter is very thick, add liquid one tablespoon at a time. It should be easily spreadable but not pourable.
4. Bake: Spread batter in a well-greased bundt pan and smooth the top. Bake at 325ºF for 45 minutes or until the top is just firm to the touch. Remove and let cool 30 minutes before flipping out onto a platter to cool completely.
5. Prepare the 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.
6. Drizzle over: Let the glaze cool for a few minutes to thicken, then drizzle over the top of the cake and let set.
Expert tips
Bundt pans can be tricky, especially if they have lots of small crevices that cake can stick in. I highly recommend getting a real good non-stick, non-toxic bundt pan like this one from USA Pan. It’s pricier, but it lasts forever and always releases the cakes easily.
You can make the cake in other pans, like a 9-inch springform pan or a 9×13 rectangular pan. It would even make great low carb cupcakes. But the baking time will vary depending on what pan you use so keep your eye on it. It’s an incredibly versatile keto cake recipe, so sock this one away in your arsenal for all that summer zucchini.
Dairy-Free Option: Use egg white protein powder or a vegan protein powder in the cake, and swap butter for coconut oil or avocado oil. Then use coconut cream for the glaze.
Sweetener Options
The cake can be made with your favorite sweetener of choice, but do keep in mind that allulose can make it cook faster and darken more on the part that touches the pan. It can even taste a little burned. So keep your eye on it if you swap sweeteners.
The glaze needs a powdered sweetener for the right consistency.
Frequently Asked Questions
Yes! Zucchini is very keto friendly. One medium-sized zucchini has only about 4 grams of net carbs. Now you know why it is so popular with those who follow a low carb diet.
Leftovers can be kept on the counter for up to 2 days in an airtight container. I recommend covering the leftovers and refrigerating it for up to a week. You can also freeze this cake for up to 3 months.
This keto chocolate zucchini cake recipe has 7.5g of and 3.8g of fiber per serving. That comes to 3.7g net carbs per slice.
More delicious keto bundt cakes
Keto Coconut Cake
What could be better than this fluffy white Keto Coconut Cake? It’s easy to make, and it’s so light and airy, it’s like biting into a fluffy coconut cloud. Nut-free and sugar free. If you love baking with coconut flour, this is the cake for you!
Keto Lemon Poppy Seed Cake
Keto lemon poppy seed cake is a classic dessert and perfect for Spring. This bundt cake recipe is low carb and grain free so it fits in well with your healthy keto diet.
Keto Gingerbread Cake
Heavenly keto gingerbread cake! This tender cream cheese pound cake is flavored with ginger, cinnamon, and cloves for a classic low carb holiday dessert.
Keto Chocolate Zucchini Cake
Equipment
Ingredients
Cake
- 2 cups finely grated zucchini about 10 ounces
- 2 cups almond flour
- ⅔ cup Swerve Sweetener
- 6 tablespoon cocoa powder Dutch process
- ⅓ cup coconut flour
- ⅓ cup unflavored whey protein powder
- 1 tablespoon baking powder
- ½ teaspoon salt
- 4 large eggs
- ½ cup butter melted
- 2 teaspoon vanilla extract
- Cold coffee or water, as needed
Glaze
- ½ cup whipping cream or coconut milk
- ¼ cup confectioner’s Swerve Sweetener
- 2 oz unsweetened chocolate finely chopped
- ½ teaspoon vanilla extract
Instructions
Cake
- Preheat oven to 325ºF and grease a large bundt pan (9 to 12 cup capacity) very well.
- In a large bowl, whisk together the almond flour, sweetener cocoa powder, coconut flour, whey protein, baking powder, and salt.
- Add the eggs, melted butter, and vanilla extract, then add the zucchini and stir until well combined. If your batter is very thick, add liquid one tablespoon at a time. It should be easily spreadable but not pourable.
- Spread the batter in the prepared pan and smooth the top. Bake 40 to 50 minutes, or until the top is just firm to the touch.
- Let cool in the pan for at least 30 minutes, then flip out onto a wire rack or cake platter to cool completely. Do not let it cool in the pan longer than 60 minutes or it will start to stick again.
Glaze
- In a medium saucepan over medium heat, bring the cream to a simmer. Remove from heat and add the chopped chocolate. Let sit a few minutes to melt, then add the sweetener and vanilla extract and whisk until smooth.
- Let the glaze cool for a few minutes to thicken, then drizzle over the top of the cake and let set.
Julia R Bobo-Shisler says
This is a good cake. I did make some changes to this recipe and if I make it again I will try replacing the coconut flour because I keep finding that I am not a fan. I only had chocolate protein powder and it worked fine. I added a bit of chocolate stevia (like,4 drops) and I replaced 1/2 of the butter with applesauce. Next time I will figure out a replacement for the coconut flour. I had sugar free chocolate chips so I made the frosting using that and it worked great. My husband liked it. I also might add some sugar free chips to the batter next time. It’s not a bad cake but the next one I am making is the Chocolate Peanut Butter cake for my birthday!
Laurie says
This was the absolute best Keto dessert I have made. Texture is really nice, great flavor, no unpleasant aftertaste. I had a slice with some Breyer’s Carb Smart Ice Cream and was in Heaven! Best part – I wear a continuous glucose monitor and my blood glucose only rose 14 points. This will be my go-to chocolate indulgence. Thank you!
Judie says
I’ve made this recipe 2x and love it.
Today I decided to see if it works for vanilla, as I had zoodled zucchini cores hanging round in my fridge… no green. it worked well. I just omitted cocoa, backed off the monkfruit and added a tbs (20mL) of coconut flour which helps with absorbing excess liquid.
The cake was nice enough w/out icing.
Debby says
This was a success… Not too sweet… 6yr old granddaughter also loved…
Shawna says
Can I use egg white protein powder instead of whey protein powder?
Carolyn says
Please read the blog post as I always answer questions like this already.
AM Jesse says
I’d like to try this but don’t tolerate whey. Can I use Chocolate Protein Powder? It’s Bovine.
Carolyn says
It may change the consistency a little bit… I find that animal protein like collagen makes it harder to cook cakes through. So keep your eye on it.
Keira Shoebridge says
Wow!! So very impressed. This cake has a refined dark chocolate flavour that you would expect to find in the finest of bakeries. Followed recipe to the letter. Used coffee at the end to thicken the batter up a bit. An absolute must try.
Cheryl Byrd says
I just can’t afford the whey protein right now – would it ruin the cake without it? How about adding a few egg whites in addition to the 4 eggs?
Carolyn says
You cannot add additional eggs, as it throws off the wet to dry ratio and your cake would be a mess. You can skip it if you need to but the cake won’t rise as well.
Diane B says
I just made this recipe but baked it in my 20-donut pan for about 20 minutes & they’re perfect! Little bit of leftover batter baked in my silicone mini muffin pan is just about done. I plan to freeze them & glaze as needed. The recipe is delicious!
Bobbie Benge says
I made this yesterday. 5 non-keto eaters had it for dessert also and everyone LOVED it! I will be making this again and again and again! I brushed my bunt pan with coconut oil and had no problem getting it out of the pan. Thank you for all your recipies. My “family” keto FB group may be tired of all my posts of the wonderful foods I make from your web site!
Mimi A says
I would rate this 10 stars if I could. My T2 hub and I crushed the first one so I made a second one. I’ll make some muffins for the next batch. For those who had the cake stick in the bundt pan my mom taught me a trick to grease then ‘flour’ the pan. This time I greased it then ‘floured’ it with some cocoa. It popped right out both times very easily. The second time I did add 1tsp of espresso powder to enhance the chocolate flavor.
Thank you for all you do!
Sherry Branch says
Made this for the first time yesterday – YUM! Fortunately I realized BEFORE I put the pan in the oven, I left out the zucchini!🤦🏻♀️ Thank you for creating such great recipes, Carolyn!
Elizabeth Phelps says
OMG Yum!!!
Vanessa Rollins says
Came out great I didn’t even bother with the glaze because it was so good! I used allulose since we can’t tolerate swerve; happened to read on another website to turn down the temp so it doesn’t brown too much and it worked great. 300 deg for about 45 minutes.
Deb G says
I made this yesterday for a potluck. I follow a Keto WOE so it’s perfect for me, but I also knew there were several T2 diabetics in our group and was hoping it would appeal to them as well. It went over VERY well! One person didn’t like the texture but she loved the flavor (it was the first time she’d tried anything made without wheat flour). One of the other guests kept going back for more – I think he ate 1/4 of the cake! I had a very small chunk left and put it into the fridge. I had a bit and found it was delicious cold as well! I will be making some whipped cream and having the remainder for dessert tonight. TY Carolyn – this is an easy and excellent recipe which I will definitely be making again and again!
Terry says
Made this today but cut the recipe in half , used a round pan with parchment paper and baked at 325 for 24 minutes in a convection toaster oven. I used chocolate whey protein instead of unflavored and it came out awesome!
Carolyn says
I am glad it worked out!
Catha says
Can I substitute the whey protein for any protein powder? E.g. vegan ones?
Carolyn says
Any one but collagen, as I discuss in the post.
Jennifer B Williams says
Hey Carolyn… I searched 10 years of comments for a question like this before posting, but I couldn’t find any mention or reference towards utilizing frozen zucchini… I have a freezer full of zoodles I need to use up since I won’t use them as a noodle replacement (or for anything else lol). So they don’t go to waste, I was thinking I might try them in this recipe by letting them sit out in a colander until thawed (draining off much of the liquid), then chopping them up into much finer bits for use in the recipe. Do you have any thoughts on this, like to salt or not salt the frozen zoodles? Thank you so much for your input on this! ~Jennifer
Carolyn says
I think it would be fine, but chop them up a LOT. Squeeze them out a bit since they will release moisture when thawing, but don’t salt them.
Judy Van says
How do you suggest greasing the bundt pan? I thought I went overboard on greasing, but at 35 minutes when I flipped it half was left behind. Tastes great but does not look very good!
Carolyn says
I grease with butter and then a light coating of avocado oil spray. But as I talk about in the blog post, some bundt pans are tricky and stick badly no matter what.
Shirley Hanes says
How do I cut this down for a small bundt pan?