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.
Angela says
Another stupid question before I make this this weekend- you state stevia in the cake, but stevia extract in the glaze. Are BOTH in fact stevia extract, or is the one IN the cake the powdered form? Also ( I guess thats 2 questions) is the Stevia granular or confectioners ( I’m assuming the granular, but just want to double check) 🙂
Carolyn says
Not stupid at all. Stevia extract (liquid) in both but you can sub in powdered if you like. Do you mean Swerve in the second question? It was granular in the cake and it will work better with powdered in the glaze but use granulated if you don’t have it.
Angela says
Yes, I Did mean Swerve- thanks again! 🙂
jenni peters says
What do the protein powder and xanthan gum do? Is there anything that could replace those? Looks super yummy! I want to make it soon but don’t have those ingredients.
Carolyn says
You need some sort of dry protein to help it rise properly in the absence of gluten. Even egg white powder will do. You can skip the xanthan but it could be a bit crumbly.
Dixie Thiery says
Xanthum Gum? I don’t see that listed.
Carolyn says
That’s because this is a new and updated recipe and you don’t need it. I was responding to an old comment. the dates indicate that. Hope that helps.
Pat says
Quick questions, the cake shows no signs of the green from the zucchini. Do you grate it super fine? Do you use a box grater or a food processor? Thanks for all your yummy recipes!
Carolyn says
I did mine in my food processor, with the fine setting on the grater disk. More laborious with a box grater, and you would have green flecks, although that’s not necessarily a bad thing.
Brian @ A Thought For Food says
I love a good zucchini cake and this one, with that gorgeous glaze, has me drooling!
Gerri says
YUM! Is the zucchini peeled before grating? Thanks.
Carolyn says
No, that’s not necessary at all.
Buttoni says
OMG this looks chocolicious, Carolyn. I’ve been wanting a real, dar, chocolate cake, and all the LC chocolate cakes I’ve made to date weren’t dark enough to suit me. I’m gonna pull back the almond milk and add 1 T. each bourbon and stale, black coffee. I love to add those to chocolate cakes. They bring so much to the flavor table in chocolate desserts. 🙂
Carolyn says
My best suggestion is to use Hershey Special Dark cocoa, it really helps the dark flavour and colour. I love a little coffee in my chocolate cakes too!
Cindy says
Hi Carolyn, I am out of coconut flour, is there another substitute? Already have my zucchini prepped
Carolyn says
Not sure what to say here. Coconut flour is a critical component of the recipe. You can try replacing with 3x the amount of almond flour but it raises the carb count and may end up too “wet”
Linda says
Would it work to substitute whole milk or cream in place of the almond milk, or would that change the flavor too much? This looks delicious and I’m anxious to try it. I used to make a chocolate zucchini cake (full of sugar and white flour of course) that also called for chocolate chips. Have you ever added chocolate chips to this cake?
Carolyn says
cream or whole milk would be fine. It’s really about the liquid to dry ratio. And I’ve added chocolate chips to cakes LIKE this one so I know it would be fine. I typically don’t use commercial chocolate chips, but either make my own or chop some high % cacao chocolate.
Laura says
Do you rinse the salt from the squash? I don’t see that step but am concerned the cake might be too salty without…
Carolyn says
No, but that’s why there is no additional salt in the cake recipe later. Feel free to do a little less, like 1/2 teaspoon.
Sommer @ ASpicyPerspective says
Delicious-looking cake, Carolyn! 🙂
Angela says
HI! this may be a really stupid question. But, the unsweetened cocoa… does it come in different cacao percentages. The store I got mine from only had Hershey’s 100 % and Hershey’s Special Dark…. I made some lo carb mousse the other day and used only the recommended amount in the recipe, and swerve, but, it was REALLY bitter. Is that what you use in this recipe- the 100% cacao unsweetened cocoa powder?
Carolyn says
Hi Angela…not a stupid question when things are labeled differently like that. But unsweetened cocoa should always be 100% cacao! I really like super dark chocolate and I typically use Hershey’s Special Dark (if you look right under the name, it also says 100% cacao). But I’ve never heard of mousse made with only cocoa powder, I prefer it made with melted unsweetened chocolate. Sounds to me like perhaps super dark recipes aren’t your thing and you should go at them with a lighter hand on the cocoa powder?
Angela says
Thanks! No I actually really like dark chocolate, thinking maybe the recipes that I followed perhaps just need measurement adjustments with the sweetener? I just wanted to make sure on the cocoa as I have never baked with it before that, only with unsweetened Baker’s chocolate. 🙂
Carolyn says
It’s great to bake with, but I think it’s a bit strange that someone made mousse with it. I think your mousse would be far better with unsweetened chocolate.
Angela says
Possibly. Will have to try that instead next time. 🙂
Brenda @Sugar-Free Mom says
Looks so moist and it’s got a very deep chocolate color not often seen as much when throwing zucchini in the mix. Good job!
Carolyn says
It’s the Hershey’s dark cocoa powder. Does a great job with that!
Christine says
Would coconut flour be a possibility?
Carolyn says
Not with the recipe as it is. You’d have to put in a lot more eggs and leavening agent and such. I’d suggest finding a recipe specifically for all coconut flour and adapting it for zucchini.
Denise says
9 minus 4 equals 4 ?
The correct equation would be (chocolate + zucchini) minus (sugar + flour) equal 1 slice of heaven. I’m looking forward to trying it!
Carolyn says
Whoops, thanks! Might not have had enough coffee when I was doing that…
Luana says
Carolyn, I still love your double chocolate zucchini bread! This one looks like a keeper, too.
Sarah G says
I want to get a bundt pan though…what size do you recommend for your recipes?
Carolyn says
The regular size? I don’t know how else to say it, but this is the one I bought recently and it says it’s 9 1/2 inches in diameter. Some are less wide but deeper… http://rcm-na.amazon-adsystem.com/e/cm?t=aldaidrabfo05-20&o=1&p=8&l=as1&asins=B0000D8CAM&ref=tf_til&fc1=000000&IS2=1<1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr
Sarah G says
Ok, I was just seeing different cup sizes on the pans…4 cups, 10 cups etc. I didn’t know how it works. Thanks!
Melanie E. says
I have a 12-cup pan, which to me seems normal. When I made the lemon poppyseed bundt cake, the batter only came about halfway up, but it still baked perfectly according to directions.
Sarah G says
Good to know, Melanie. Thanks!
Carolyn says
Mine doesn’t refer to itself in cups. However, yes…the batter only comes up about halfway or a little more than halfway.
Sarah G says
As previously, two cake pans would work instead of a bundt pan, right?
Carolyn says
Yes, but the baking time could be different so watch them.
RavieNomNoms says
WOW, this is awesome!! Nicely done my friend!
Jessica says
Could I use the Jay Robb protien powder instead of the unflavored since it’s chocolate cake anyway?
Carolyn says
I am sure you could!
Kelly says
Hi Carolyn! I’m assuming you could leave out the cinnamon? Does this cake taste similar to your chocolate zucchini sheet cake that is in the low carb friends cookbook? I love that cake but would like the idea of making a bundt version.
Carolyn says
I think the taste is always a bit similar, when doing chocolate zucchini cake, but the process and the ingredients are somewhat different. I think this one has a better overall texture in the end.
Ruth says
If I only have chocolate whey protein can I use that?
Carolyn says
Yep, should be fine!
claire @ the realistic nutritionist says
LOVE this cake!! The photos are gorgeous!