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 (248 g) finely grated zucchini, about 10 ounces
- 2 cups (210 g) almond flour
- 2/3 cup (121.33 g) granular sweetener
- 6 tbsp (6.09 tbsp) cocoa powder, Dutch process
- 1/3 cup (40 g) coconut flour
- 1/3 cup (36 g) unflavored whey protein powder
- 1 tbsp (1.01 tbsp) baking powder
- 1/2 tsp (0.5 tsp) salt
- 4 large eggs
- 1/2 cup (113.5 g) butter, melted
- 2 tsp vanilla extract
- Cold coffee or water, as needed
Glaze
- 1/2 cup (118.29 ml) heavy whipping cream
- 1/4 cup (48 g) powdered sweetener
- 2 oz (56.7 g) unsweetened chocolate, finely chopped
- 1/2 tsp (0.5 tsp) 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.
Notes
Nutrition
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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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!
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?
You could try sunflower seed flour. I’ve found it to be a good replacement for almond flour recipes.
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.
You could try sunflower seed flour. I’ve found it to be a good replacement for almond flour recipes.
i just made this! I did not drain the zucchini and I used HWC instead of the almond milk. It came out great!
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 🙂
It helps baked goods rise and hold their shape, but you can use powdered egg whites instead.
Thanks Carolyn! 🙂
And what about psyllium (Husk)? Do you know it? Could it work in a similar way?
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.
Ok, thanks for your great help Carolyn! I will use the protein powders then 🙂 Thanks again!
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!
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!
Is the stevia, liquid or pure powder?
Liquid.
I had 2 cups of zucchini before I added the salt. after squeezing the water out, I have about 1 1/2 cups. Do I need to add more, or just have the 2 cups in the beginning? Also, I’m using xylitol/stevia (homemade) truvia. Would I still use the same amount as Swerve?
Nope, no need to add more. 2 cups/8 ounces BEFORE salted and squeezing. I really don’t know about the homemade Truvia but I guess it would be about the same.
Can I make this in a 9 by 12 pan?
I am sure you can. The baking time will change but i don’t know by how much. Start with 25 minutes and check every few minutes after that.
Is there a substitute you would suggest for the whey protein that is dairy free and egg free?
Hemp protein would work.
Would vanilla protein powder work? That is what I have on hand, besides bushels of garden fresh zucchini. Thanks, very excited to try this recipe.
Sure, vanilla would be fine. Leave out any additional vanilla extract.
I was so looking forward to trying this recipe. I hate to say this but it was a rather large disappointment and a waste of some expensive ingredients. I used Lucy’s Kitchen almond flour (which I have used in many bread, cake and cracker recipes before without a problem) coconut flour from Natural Grocers, and erythritol (NOW real foods brand) and Wholesome powdered stevia. The cake has scarcely any flavor, certainly not a sweet one. I even tasted the batter and doubled the amount of stevia. The texture is fine but my cake does not have the dark color in the photo (I used Scharffenberger cocoa.) I also more than doubled the amount of stevia (I used liquid stevia for this) here and added a dash of salt to balance it. I am sad as I was really hoping for something awesome. Other than the aforementioned alterations, I followed the recipe exactly and only made those changes I mentioned. Wondering where I went wrong.
It’s really hard to say what exactly went wrong but NOW erythritol is a lot less sweet than Swerve, in my experience and I can see how you’d need to add more stevia to make up for it. I’ve never used Lucy’s kitchen almond flour either, I honestly can’t say how that would behave. But I’ve had people say they found this recipe TOO sweet, so remember that sweetness is a matter of taste and every palate is different. So I suspect that just the variation in sweeteners and almond flour played the biggest role here.
If you want a dark colour from your baked goods, Hershey’s Dark Cocoa powder is the way to go. It’s gluten-free too, I was happy to find out!
It looks so good but after the difficulties reported in all the comments I am afraid to waste the ingredients. Why would you even have to drain the zucchini. I would just peel the zucchini and grate it and add to recipe. Also, did you use almond meal instead of the flour. I noticed you didn’t use Bob’s almond flour. What is the difference? I think I will go and look at the zucchini chocolate bread instead and maybe I could put this glaze on it! I have so many ingredients that I want to buy to make your recipes, it takes time though. Thanks for all your work!
This was well worth the effort! The zucchini is drained because of all the liquid it produces,. If you follow the instructions closely, youll have an awesome , rich cake u wont even want to share! Lol. Or maybe thats just me. 🙂
sounds good Angela, thanks for the info. Now to find out about the almond flour vs. almond meal? Can you interchange them or will that compromise the recipe?
me again! I just searched online for the difference between almond flour and meal and your post came up about all the questions about almond flour/ meal. Glad I found it! I came to find out that I have been using Bob’s and it says on the bag almond meal/flour. I am new to this so I didn’t even notice when I bought it at the grocery store. Your post said Honeyville was the best for real almond flour which means buying it online. Thanks Carolyn for all your work, bringing us good recipes, I never thought I’d be able to eat baked goods again now that I have to be gluten and sugar free.
Hi Holli…Bob’s is pretty good so don’t write it off completely. But I find it better for muffins and scones than for finer-textured cakes. That’s just my experience.
As I mentioned above, it will depend on the recipe…
Also, my oven temp is way off. I always have to adjust the temps and baking times for recipes. Maybe those that came out dry need to buy an oven thermometer! Thanks Again!
Great to know. Oven temps do vary a lot so that could be part of the issue.
Hey Carolyn, Just wanted to check in and say my cake turned out great! I didn’t salt and drain the zucchini. I added salt in with the dry ingredients and folded the zucchini in as the last step. Everyone loved it! Great recipe. Will make again. Thanks.