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.
Sharon L says
I made this cake over the weekend and it is so moist and delicious. However, my glaze was very bitter and I followed the directions exactly and used the confectioners Swerve but was unsure what brand of unsweetened chocolate. I used
Ghiradelli Unsweetened 100% Cacao. Did I use the wrong brand of unsweetened chocolate?
Carolyn says
I have used Ghirardelli many times but I love dark chocolate (really dark chocolate) so perhaps you need more sweetener in yours.
kay says
i’m not used to using cups in recipes can the recipe be converted into grammes or ounces please
Carolyn says
There are many sites that will do this conversion for you.
Holly says
OMG people! Just make the cake without the thousand questions! You need to experiment yourself!
Carolyn, delish as always! Have never had a recipe fail from you! Thank you for all your hard work!!
Karrie says
So… I shredded 2 cups but then saw the 8oz. I weighed it and had too much so I went down to 8 oz. It’s baking now and I sure hope I didn’t mess up ?
Anne L. in Texas says
Just finished my first slice of this cake. It came out exactly like the picture and it is delish! I only had to cook mine for 40 mins. I’v had great success with all your recipes but this is the best cake of the GF / SF variety. Thanks for all you do for all of us.
Carolyn says
So glad you like it!
Anne L. in Texas says
Carolyn, wondering did you use a mixer in the “beat” instructions or just beat by hand.
Carolyn says
If I say “beat”, it means with a mixer or hand beater. It helps incorporate things better.
Anne O says
This recipe is so versatile & delish! I did not follow precisely & turned out wonderful. I over baked it accidentally by 15 min. Not dry at all, dense but all is good. No bundt pan used an angel food pan, no dark cocoa powder used regular cocoa powder- what I had on hand. And forgot to add the liquid stevia. And sliced it then topped with a mocha frosting. It stores well in the refrigerator and I can’t believe I used 2 whole zucchini in this cake! Thank you Carolyn for another excellent recipe.
Cassondra says
I’ve been following your site for awhile & I just had to leave a comment about this recipe. I’ve made many of your delicious recipes, but this one is sooo YUMMY! I followed the recipe exactly except I just squeezed the moisture from the zucchini rather than wait for the salt to do it’s thing (mainly bc I’m impatient!) & it is so wonderfuly moist & delicious! Thank you for all your hard work & for taking the time to share with all of us!
Kristin says
What are some good egg substitutes for this recipe?
Carolyn says
I don’t use egg replacers so I am really not sure but you could try flax or chia eggs.
Sheen says
I just made this today. I had zucchini to use up and have been eating THM and my husband has hated all the desserts I’ve made (9!) but this? He LOVED. So did I! Super moist and yummy; love the hint of cinnamon. The glaze was a little bitter (I think it was my chocolate) so I added a little heavy cream and a tablespoon of natural peanut butter. Amazing! Thanks for all your yummy recipes. Going to make the zucchini ricotta recipe tomorrow!
Carolyn says
Glad everyone loved it!
Brenda says
I made this cake and it turned out amazing!!!!! Best gluten free cake I’ve ever made. I used organic maple syrup in place of the Swerve and it was still sweet enough. Even my picky toddler gobbled it up and she knew there was zucchini in it!!!! Thanks for this recipe, it will be my go-to when we feel like making cake.
Char says
I would like to try this in the slow cooker. Your other slow cooker cakes turn out so good. Do you think I should alter any ingredients or quantities for this to work in the slow cooker.
Thanks
Carolyn says
Here’s what I think you should do. I think you should follow the recipe for the slow cooker chocolate cake but replace the 3/4 cup milk with the drained, shredded zucchini. Then add in just enough liquid to have a spreadable batter.
Char says
I tried this and it worked perfectly. Thanks
Debbie says
Made this recently. Didn’t want to spend $30.00 on a big container of whey protein but I found hemp protein powder while I was looking for it. Bobs Red Hemp protein powder 1 lb bag was around $11.00. And I can add it to smoothies. The cake turned out awesome. I greased my bundt heavily with pure butter. Took it out of the oven and set it on a cooling rack on my countertop, set the timer for 12 minutes, let it cool till then, and then set a plate on top and inverted to dump the cake out. It came out beautifully! So moist and yummy. In regards to chocolate seizing, don’t add cream, you’ll end up with ganache that way. Add oil, stir, heat, stir. If even a DROP of water gets in, your glaze is toast. Avoid getting your glaze wet at all costs! Thanks for a low carb cake that is heavenly!
Ellen Kittredge says
this recipe looks amazing! Can almond flour be substituted with a non-nut flour? I have two grandchildren allergic to nuts, but would like to try the cake when they might be having I it with the family?
Carolyn says
You could try sunflower seed flour. I’ve found it to be a good replacement for almond flour recipes.
Sandra Wright says
Is there some other flour I can use to replace the Almond Flour? I am allergic to Almonds and Hazelnuts. I haven’t really started gungho on this diet yet because I feel so much has the nuts. I also have diverticulitis so a lot of seeds and nuts are out. any suggestions? Thank You.
Carolyn says
You could try sunflower seed flour. I’ve found it to be a good replacement for almond flour recipes.
Jackie says
i just made this! I did not drain the zucchini and I used HWC instead of the almond milk. It came out great!
Maria says
HI, I would like to know if the whey protein is essential or could be avoided. In case it is essential, is there something else I could use to substitute it?
Thanks and great job! Lovely blog and recipes 🙂
Carolyn says
It helps baked goods rise and hold their shape, but you can use powdered egg whites instead.
Maria says
Thanks Carolyn! 🙂
And what about psyllium (Husk)? Do you know it? Could it work in a similar way?
Carolyn says
Yes, I use psyllium in some recipes and have a great pizza roll recipe coming with it. But I don’t think it’s a good replacement for the dry protein powders in cakes. It makes things too gummy.
Maria says
Ok, thanks for your great help Carolyn! I will use the protein powders then 🙂 Thanks again!
Azu says
I just came across your page while I was searching for healthy bundt cakes. I really like the combination of zucchini and almond flour. looks delicious!
Sherry says
I made this recipe yesterday! Wow! Loved it! I am so grateful for your recipes, and for the fact that you share them! Chocolate zucchini cake is my very favourite cake and I was sad about having to lay it down to do THM. Thank you for an incredible recipe!
Judy says
Is the stevia, liquid or pure powder?
Carolyn says
Liquid.