Extra Moist Chocolate Zucchini Cake Recipe

Moist chocolate zucchini cake with zest on top.

Extra Moist Chocolate Zucchini Cake Recipe

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.

Course Cakes

Cuisine International

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Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 110kcal

Author Zuzana Paar

Equipment

1 Kitchen machine
1 Mixing Bowl
1 Cake pan 22 x 22 Centimeters or 9 x 9 Inch
1 Hand immersion blender
1 Icing bag

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

Frosting:

1 Cup Heavy Cream
1/4 Cup Sweetener
1/4 Cup Sour Cream
1/4 Cup Cocoa
1/4 Cup Lemon Zest

US Customary - Metric

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 with coconut oil, 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

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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 9x5 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