Enjoy this Extra Moist Chocolate Zucchini Cake Recipe with chocolate frosting and lemon zest as a perfect flavor combination. This low-carb chocolate cake made with zucchini is a dream come true for any chocolate lover.
Serve with a scoop of ice cream and top up with extra sprinkles or add chocolate chips.
Keto Chocolate Cakes
Before we proceed, I would like to introduce you to some additional keto-friendly chocolate delights with our marble chocolate bundt cake, chocolate chaffle cake, ripple cheesecake, and smores chaffle recipes.
New addition, chocolate mascarpone cake is here for you too.
Each dessert offers a delightful twist on traditional chocolate cakes, making them perfect for keto-friendly and no gluten celebrations or simply as a lovely way to enjoy a sweet moment.
Best Chocolate Frosting
This best chocolate frosting is rich, smooth, and intensely chocolatey, providing the perfect finishing touch to any cake or cupcake. Its luscious texture, and intense cocoa flavor make it an irresistible treat for chocolate lovers of all ages.
How To Make Extra Moist Chocolate Zucchini Cake
This moist and decadent chocolate zucchini cake is perfect for any occasion. It combines the richness of chocolate with the wholesome goodness of zucchini, making it a delightful dessert that everyone will love.
Kitchen Gadgets Needed:
- Kitchen machine
- Mixing bowl
- 22 x 22 Centimeters or 9 x 9 Inch Cake pan
- Hand immersion blender
- Icing bag
Cake Ingredients Needed:
Base:
- Eggs
- Sweetener
- Almond Flour
- Coconut Flour
- Baking Powder
- Cocoa
- Lemon Zest
- Shredded Zucchini
- Coconut Oil
Frosting:
- Heavy Cream
- Sweetener
- Sour Cream
- Cocoa
- Lemon Zest
*Exact measurements are listed in the recipe card below.
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STEP-BY-STEP INSTRUCTIONS FOR EASY CHOCOLATE ZUCCHINI CAKE RECIPE
First Step: Prepare Ingredients
Gather all the necessary ingredients, ensuring you squeeze zucchini before adding to the batter to prevent a watery cake.
King Arthur or Besti is my favorite for almond flour, and baking powder can be replaced with baking soda mixed with cream or tartar.
At the same time, heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Second Step: Eggs and Sweetener
Mix the eggs and sweetener using a kitchen machine until well combined and fluffy.
Third Step: Mix The Base
Mix all the dry ingredients in a glass bowl – almond flour, coconut flour, baking powder, and cocoa. Add lemon zest for a burst of flavor. Gradually add this dry mixture to the eggs, creating a smooth cake batter.
Fourth Step: Add Zucchini and Bake
Fold in the zucchini, making sure you distribute it evenly. Pour the batter into a prepared pan and bake the cake for 30 to 35 minutes in a preheated oven until a toothpick inserted comes out clean.
Fifth Step: Frosting and Decorate
While the cake is baking, prepare the frosting using a hand immersion blender. Let the cake cool completely and spread the frosting evenly on top, and for a decorative touch, use an icing bag to create swirls or patterns. Finish by sprinkling freshly made lemon zest on top for a delightful zestiness.
TIPS AND TRICKS:
- Super rich and moist – To ensure a moist and fudgy cake, fold in grated zucchini before adding the batter to the prepared pan. This will allow the zucchini to release moisture during baking, keeping the cake deliciously moist.
- Extra chocolate – For an extra burst of chocolate, add mini semi-sweet chocolate chips to the batter before pouring it into the cake pan. These little pockets of mini chocolate chips will create delightful surprises in each bite.
- Zucchini bread – For a fun twist, make a chocolate zucchini bread version of this cake using a 9×5 inch loaf pan instead. The flavors will remain just as delicious, and you’ll have a delightful loaf perfect for breakfast or snacking.
- Cream cheese frosting – If you’re a fan of cream cheese frosting, try topping your chocolate zucchini cake with a luscious chocolate cream cheese frosting. The combination of rich chocolate and tangy cream cheese will elevate the cake to another level of decadence.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
Variations Of This Chocolate Cake
This versatile chocolate zucchini cake can be transformed into zucchini muffins by dividing the batter into cups and baking them until they are moist and delicious. For a show-stopping dessert, you can also create a layered cake with cream cheese frosting between the layers and a chocolate glaze. You can bake a delicious carrot cake instead by swapping zucchini and chocolate chips with carrots. Adding banana gives you even better zucchini banana bread.
Can I Use Chocolate Chips Instead Of Cocoa Powder For Extra Rich Chocolate Flavor?
While this recipe uses cocoa powder to infuse the cake with deep chocolate goodness, you can substitute it with melted chocolate chips for an even richer flavor. Ensure to adjust the measurements to maintain the right consistency.
Can This Recipe Be Made Into a Bundt Cake?
Absolutely. To make a decadent chocolate zucchini bundt cake, pour the prepared batter into a greased bundt pan and bake until a toothpick inserted comes out clean. Drizzle with a luscious chocolate glaze for an irresistible treat.
Do I Peel Zucchini For Cake?
For this chocolate zucchini cake, there’s no need to peel the zucchini. Grated zucchini adds moisture and a subtle veggie boost to the cake while keeping the preparation simple.
Can I Use Frozen Zucchini?
Yes, you can use frozen zucchini, but thaw and drain it well before incorporating it into the batter to avoid excess moisture.
Can I Make Zucchini Cake Ahead of Time?
Absolutely. You can prepare the chocolate zucchini cake beforehand, allowing it to cool completely before wrapping it tightly and storing it in the refrigerator for up to 3 days.
I suggest preparing the icing before serving it.
How Long Will Creamy Chocolate Cake Keep?
When properly stored in an airtight container in the refrigerator, the creamy chocolate zucchini cake will stay moist and delicious for up to 5 days.
Yes, you can freeze chocolate zucchini cake for future indulgence. Wrap individual slices or the whole cake in plastic wrap and aluminum foil before freezing for up to 3 months. Thaw in the refrigerator before serving.
If you have some extra fresh summer zucchini left, look at how it is best to freeze them.
More Zucchini Recipes You’re Sure to Love
- Zucchini chips dehydrated
- Baked zucchini
- Mini burgers
- Baked zucchini boats
- Smoked zucchini chips
- Stuffed zucchini mini bites
- Oven baked zucchini chips
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Extra Moist Chocolate Zucchini Cake Recipe
Equipment
- 1 Cake pan 22 x 22 Centimeters or 9 x 9 Inch
Ingredients
Base:
- 4 Eggs
- 1/2 Cup Sweetener
- 1/2 Cup Almond Flour
- 1/4 Cup Coconut Flour
- 2 Tablespoons Baking Powder
- 1/4 Cup Cocoa
- 1/4 Cup Lemon Zest
- 1/2 Cup Shredded Zucchini
- 1/4 Cup Coconut Oil
Instructions
- Gather all the necessary ingredients, ensuring you squeeze zucchini before adding to the batter to prevent a watery cake. At the same time, heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
- Mix the eggs and sweetener using a kitchen machine until well combined and fluffy.
- Mix all the dry ingredients in a glass bowl – almond flour, coconut flour, baking powder, and cocoa. Add lemon zest for a burst of flavor. Gradually add this dry mixture to the eggs, creating a smooth cake batter.
- Fold in the zucchini, making sure you distribute it evenly. Pour the batter into a prepared pan and bake the cake for 30 to 35 minutes in a preheated oven until a toothpick inserted comes out clean.
- While the cake is baking, prepare the frosting using a hand immersion blender. Let the cake cool completely and spread the frosting evenly on top, and for a decorative touch, use an icing bag to create swirls or patterns. Finish by sprinkling freshly made lemon zest on top for a delightful zestiness.
Video
Notes
- Super rich and moist – To ensure a moist and fudgy cake, fold in grated zucchini before adding the batter to the prepared pan. This will allow the zucchini to release moisture during baking, keeping the cake deliciously moist.
- Extra chocolate – For an extra burst of chocolate, add mini semi-sweet chocolate chips to the batter before pouring it into the cake pan. These little pockets of mini chocolate chips will create delightful surprises in each bite.
- Zucchini bread – For a fun twist, make a chocolate zucchini bread version of this cake using a 9×5 inch loaf pan instead. The flavors will remain just as delicious, and you'll have a delightful loaf perfect for breakfast or snacking.
- Cream cheese frosting – If you're a fan of cream cheese frosting, try topping your chocolate zucchini cake with a luscious chocolate cream cheese frosting. The combination of rich chocolate and tangy cream cheese will elevate the cake to another level of decadence.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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Zucchini Keto Recipes
Great collection of recipes made of zucchini on our blog. All are low carb, keto, gluten-free and grain-free.
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