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frosting chocolate zucchini cake with chocolate frosting

Paleo Zucchini Chocolate Cake Made With Coconut Flour

All Purpose Veggies
4.58 from 19 votes
Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 9 servings
Calories 224 kcal

Ingredients
 
 

Instructions
 

  • Line a 7 inch square cake or brownie pan with parchment paper, and preheat the oven to 350F
  • In a food processor or high powered blender, blend all the ingredients except the chocolate chips.
  • Stir the chocolate chips into the batter before pouring into the cake pan.
  • Bake for 30-40 minutes until a toothpick inserted comes out clean.
  • Let the cake cool completely before taking it out of the pan as it'll be very tender. If you have the time, I recommend chilling the cakes in the fridge before assembling/frosting.
  • Spread chocolate frosting on top of the cake, cut and enjoy!

Notes

*You can use any granulated or liquid sweetener of your choice, but honey, maple syrup, coconut sugar, date sugar and maple sugars are the less processed, naturally derived options. For the lower calorie, reduced carb option reflected in the nutrition facts, use sugar-free sweeteners such as monkfruit sweetener or stevia (just be sure to convert according to package instructions). 
**The nutrition facts are estimates only, and does not include the frosting

Nutrition

Calories: 224kcalCarbohydrates: 14gProtein: 4gFat: 19gSaturated Fat: 5gTrans Fat: 1gCholesterol: 36mgSodium: 248mgPotassium: 219mgFiber: 5gSugar: 1gVitamin A: 106IUVitamin C: 5mgCalcium: 84mgIron: 2mg***Net Carbs: 9g
Keyword cake, chocolate, zucchini
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