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.
Sl says
If I use chocolate protein powder wouldI need to decrease cocoa powder? Thanks
Kitty Katz says
Is it 2 cups of finely grated zucchini or 8 ounces?
Carolyn says
it’s both! You can measure by weight or by volume.
Jessica Grubb says
I have a small bundt pan so should I just cut the recipe in half?
Carolyn says
I honestly have no idea. “Small” doesn’t tell me capacity. You will need to experiment, I think.
Rebecca says
What do you think about adding one of your cream cheese filling from your zucchini bread to the middle of this cake?
Carolyn says
Sure! I can’t see why not! It will take longer to bake through.
Cindy says
2 cps zucchini = 8oz???
Carolyn says
Lightly packed, shredded zucchini? Yep. But you can use more.
Linda says
Made this for non keto Thanksgiving meal party on Sunday. Sliced and applied ganache and stored in fridge. It was perfectly moist 4 days later and good with a little shipped cream.
Last night had s piece with chunky peanut butter and it was Reeses cake taste. Very good and would make again. I used egg white power and that worked well. Next time I may add some shredded unsweetened coconut to the zucchini and not worry about draining it so much.
Thanks for all your tasty creations!!!
Lauri Cunningham says
What is the purpose for using whey protein powder in this recipe ? I’ve never used it and would love to know. Is it generally used in most baked goods ?
Carolyn says
Gluten is a protein. In its absence another dry protein helps baked goods rise and hold their shape.
kim mix says
Hi Carolyn, can I use egg white protein powder instead of the whey? Love your recipes!! Thank you!!
Carolyn says
Yes, should be fine!
Melody says
I’m allergic to whey protein, what would you suggest as a substitute?
Carolyn says
The recipe states your best option.
witchhazel3 says
I also cannot due whey protein and I do not see any recipe comment stating what can be substituted for it. What is the purpose using it?
Carolyn says
Egg white protein.
Cara says
Hi there!
I read through most of the comments (there are a lot of them!) but didn’t see this one. Could I substitute the whey protein powder with collagen peptide powder? I see in one comment you said a dry protein so I’m guessing this would work?
Thanks so much! I’ll report back once I’ve made it!
Carolyn says
No, it will make it very gummy and hard to cook through.
Beth G says
Can I use HWC instead of Almond Milk. That is an ingredient that I just never use except the occasional recipe.
Carolyn says
Just use water.
Courtney says
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!
Debby Carlson says
Really dumb question I guess. I don’t have whey protein powder can I use pb fit powder?
Carolyn says
That is not a good sub. You can skip it but your muffins may not rise as well.
Nicole says
I added some extra zuch just because; it turned out so good! Thanks for the creative way to use all that summer squash!
Donna says
Made this recipe two days ago and it is the bomb. Family loved it. I did bake it in my convection oven and reduced the cooking time by 10 mins. Came out perfect. I’m assuming this needs to be refrigerated for storing?? Thanks for sharing all your hard work with us. Love following you.
Carolyn says
It should be okay on the counter for 2 days, if you don’t live in a super humid area. After that, refrigerate. Or if you think it will be around for a bit, refrigerate from the get-go.
Joanne says
Can you use canned pumpkin instead of the zucchini?
Carolyn says
It’s going to be a lot more moist so I don’t think it’s a great substitution.
Esther says
Thanks for sharing. Is temperature for baking for a fan forced oven?
Carolyn says
A regular oven.
Angela says
Can I use 90% whey protein isolate instead?
Carolyn says
Sure that should be fine.
Angela P. says
Hi Carolyn,
I want to make this today but I only have vanilla protein powder, would that be okay or would it change the flavour too much??
Jennifer Blake says
So delish!