Description

A decadently moist, deeply chocolatey, and naturally gluten-free flourless cake made with fresh zucchini, almond flour, and rich cocoa powder. Perfect for chocolate lovers seeking a nutritious and indulgent dessert that’s suitable for gluten-free, dairy-free, and paleo diets.

Ingredients

Core Ingredients

2 cups (240g) grated fresh zucchini (do not drain)

3 large eggs (room temperature)

1½ cups (150g) fine almond flour

¾ cup (75g) unsweetened cocoa powder

½ cup (100g) coconut sugar

¼ cup (60ml) pure maple syrup

⅓ cup (80ml) melted coconut oil

2 tsp pure vanilla extract

1 tsp baking soda

½ tsp fine sea salt

Optional Flavor Enhancers

¼ tsp espresso powder

½ tsp ground cinnamon

¼ tsp cayenne pepper

1 tsp orange zest

½ cup (90g) dark chocolate chips (70%+ cacao)

⅓ cup chopped walnuts or pecans

Instructions

Prep Oven & Pan: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Grate Zucchini: Wash and grate zucchini using the large holes of a box grater. Set aside—do not squeeze.
Mix Dry Ingredients: In a large bowl, whisk almond flour, cocoa powder, baking soda, and salt. Sift to remove lumps.
Optional Add-Ins: Stir in espresso powder, cinnamon, cayenne, or orange zest, if using.
Mix Wet Ingredients: In another bowl, whisk eggs until slightly thickened. Add coconut sugar, maple syrup, coconut oil, and vanilla. Whisk until smooth.
Combine Batter: Stir zucchini into the wet mixture. Fold into dry ingredients until just combined. Fold in chocolate chips or nuts if using.
Bake: Pour batter into prepared pan. Smooth top. Bake 45–50 minutes, until a toothpick comes out with moist crumbs.
Cool: Cool 20 minutes in the pan. Remove ring, then cool completely on wire rack before slicing and serving.

Notes

Do not drain zucchini — its moisture is essential.
For vegan version: use 3 flax eggs (1 tbsp ground flax + 3 tbsp water each).
Store at room temp for 3 days, refrigerated 1 week, or frozen 3 months.
Great with toppings like ganache, berries, whipped coconut cream, or powdered sugar.
Easily doubled—use two 9-inch pans or a 9×13-inch pan.

Prep Time: 20 minutes
Cook Time: 45–50 minutes
Category: Dessert
Method: Baking
Cuisine: american

Nutrition

Serving Size: 1 slice (1/10 cake)
Calories: 220
Sugar: 15g
Sodium: 150mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 7g
Cholesterol: 55mg

Keywords: flourless chocolate cake, zucchini cake, gluten-free dessert, healthy chocolate cake, almond flour cake, paleo dessert, dairy-free chocolate cake