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Home By Meal Dessert

Healthy Zucchini Cake

★★★★★ 12 Reviews Recipe Print
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By: Erin6/30/20

This post may contain affiliate links. Please read my disclosure policy.

paleo zucchini cake
paleo zucchini cake

Healthy Zucchini Cake is the answer to healthy dessert-ing woes! It’s light, fluffy, rich, and perfectly chocolatey. Made with almond flour, coconut oil, maple syrup, and grated zucchini, you can’t go wrong!

paleo zucchini cake on tray

Let’s Make Zucchini Cake

The tastiest healthy zucchini cake there ever was

Carrots are hands down the vegetable most commonly associated with cake. Because, after all, who doesn’t like a nice warm slice of carrot cake with rich cream cheese frosting?

However, the truth is that zucchini is a close runner up in the veggie-turned-cake world, if not already in the #1 spot. Zucchinis are a surprisingly versatile veggie that can be used in a number of ways (zucchini pasta, anyone?). When mixed with various baking ingredients, the taste is completely masked. No, this cake will not taste like a vegetable!

This zucchini cake recipe is rich, fluffy, super chocolatey, and incredibly delicious. It’s a wonderful way to sneak veggies into your day!

paleo zucchini cake close up

Ingredients used to make healthy chocolate cake

For this recipe, we’ll be using many of my favorite baking staples. You’ll see almond flour, almond butter, and of course, coconut oil! Mix these (among other things) with grated zucchini for a cake that provides a flavor blast in each and every bite.

  • Almond flour
  • Baking powder
  • Baking soda
  • Salt
  • Cinnamon
  • Nutmeg
  • Eggs
  • Almond butter
  • Coconut oil (melted)
  • Maple syrup
  • Vanilla
  • Zucchini (grated, and squeezed dry to take out extra water; skin can be left on)
  • Chocolate chips

Kitchen tools you’ll need for this recipe

You only need 5 main tools for this recipe. In terms of the pan size, you can use whatever you have! If using something larger than 8×8, you may not need as much baking time. Keep an eye on it to prevent burning.

  • 8×8 pan
  • Parchment paper or nonstick spray
  • Small mixing bowl
  • Large mixing bowl
  • Stirring utensil
  • Measurements: 1/4 tsp, 1/2 tsp, 1 tsp, 1/4 cup, 1/3 cup, 1 cup
drizzle peanut butter on zucchini cake

How to make healthy zucchini cake

Healthy zucchini cake is made just like any other cake. The only extra ingredient involves grating the zucchini (although many grocery stores now sell pre-grated options). We’ll be mixing the dry ingredients, then the wet, and then adding them together. This recipe should take just under an hour!

Before you begin, be sure that your zucchini has been grated. Remove all water by pressing with a paper towel.

Preheat the oven to 350F and prepare an 8×8 pan with parchment paper and nonstick spray.

In a small bowl, mix the almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Then, in a large bowl, whisk the eggs with almond butter, coconut oil, maple syrup, and vanilla.

Add the dry ingredients to the wet until everything is well combined.

Next, fold in the zucchini and chocolate chips.

Pour everything into an 8×8 pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let cool for at least 15 minutes before cutting.

Store on the counter or in the fridge.

Enjoy!

Ingredient substitution options

Here are a few common ingredient swaps that you may be interested in using in your chocolate cake.

  • Eggs: Chia seeds and apple sauce are a vegan’s baking BFF! Mix 2 tablespoons of chia seeds with 6 tablespoons of water and let them sit until the water has been absorbed. Then, add to your mix. Alternatively, you can try to use 1/2 cup of applesauce!
  • Almond butter: You can use any nut butter in this recipe. Peanut, cashew, or even sunflower-made versions will work!
  • Coconut oil: Any similar high-fat baking oil can replace coconut oil in this recipe.
  • Maple syrup: For a similar all-natural sweetener, use honey or molasses. Don’t use a 1:1 ratio from the start. Instead, add a little less and then add more to taste.
paleo zucchini cake

A healthier cake option

Healthy zucchini cake is just that – healthy! It’s still a dessert, yes, but it uses alternative ingredients that are much more nutrient-rich than what you’ll find in standard recipes. Here are some of the healthier swaps that I used!

Almond flour
Flour is so much better when it’s made from almonds! This is my go-to in all of my baking recipes because it’s more nutrient-rich than all-purpose white flour. Plus, it tastes great.

Almond butter
When I started using almond butter, my life changed! Don’t get me wrong, I still love peanut butter. But sometimes almond butter is better suited to the recipe.

Coconut oil
Coconut oil is a great alternative to other oils like vegetable or canola. It contains higher levels of nutrients and comes in many non-processed forms.

Maple syrup
Finally, maple syrup is another ingredient present in pretty much all of my baking. It’s the perfect sweetener because it’s all-natural and isn’t overpowering. It’s just the right amount of flavor!

More delicious zucchini desserts to try

If you liked this zucchini cake, you’ll love my other easy healthy recipes too! All are made with zucchini and are chocolatey and filled with so much flavor. The brownies are my personal fave!

  • Healthy Zucchini Bread
  • Paleo Zucchini Brownies
  • Healthy Chocolate Zucchini Muffins
  • Paleo Zucchini Bread (Gluten Free, Dairy Free)

Recipe by Erin Morrissey and Photos by The Mindful Hapa

paleo zucchini cake on tray
★★★★★ 5 from 12 reviews

Healthy Zucchini Cake

Healthy Zucchini Cake is the answer to healthy dessert-ing woes! It’s light, fluffy, rich, and perfectly chocolatey. Made with almond flour, coconut oil, maple syrup, and grated zucchini, you can’t go wrong!

Prep: 10Cook: 35Total: 45 minutes
Yield 12 squares 1x
Print Pin it Rate

Ingredients

  • 2 cups almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 eggs
  • 1/3 cup almond butter 
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 1 cup grated zucchini, squeezed dry to take out extra water. Skin can be left on.
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 350F and prepare 8×8 pan with parchment paper and nonstick spray.
  2. In a small bowl, mix together almond flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  3. In a large bowl, whisk eggs with almond butter, coconut oil, maple syrup, and vanilla.
  4. Add the dry ingredients to the wet until combined.
  5. Fold in zucchini and chocolate chips.
  6. Pour into 8×8 pan and bake for 30-35 minutes or until toothpick inserted into center comes out clean.
  7. Let cool at least 15 minutes before cutting into.
  8. Store on counter or in fridge.

Enjoy!

Author: Erin MorrisseyCategory: dessert, breakfastMethod: bakeCuisine: AmericanDiet: Gluten Free
paleo zucchini cake on tray

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Danielle says

    Posted on 11/14 at 2:38 pm

    Sooo good!! I totally made this on a whim because I had extra zucchini from making ELW’s amazing lasagna soup. This is so easy to make and is light but hits the spot. Delicious as breakfast too!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/14 at 8:02 pm

      Hi Danielle, so glad you enjoyed it!

      Reply
  2. Rachel S says

    Posted on 9/21 at 11:28 am

    Just perfect 🙂 Thanks for another excellent zucchini recipe.

    ★★★★★

    Reply
    • Erin says

      Posted on 9/21 at 4:14 pm

      Hi Rachel, so glad you enjoyed it!!

      Reply
  3. Willow says

    Posted on 6/25 at 11:14 am

    AMAZING texture, so moist & just enough sweetness but not over the top! I only had 1.5 cups of almond flour on hand, so I used a 1/2 cup of oat flour to make up for it — luckily they turned out GREAT still! I made them into muffins to have for on-the-go snacks (baked at 350F for about 20min), and they are perfect.

    ★★★★★

    Reply
    • Erin says

      Posted on 6/27 at 8:14 pm

      Hi Willow, so glad you loved it and made it your own!!

      Reply
  4. Jenna Winnegge says

    Posted on 4/16 at 2:27 pm

    Hi, I made these into muffins today and they are absolutely delicious. So happy I stumbled upon your website 😊

    Reply
    • Erin says

      Posted on 4/16 at 5:39 pm

      Hi Jenna, so glad you liked it and welcome to the community!!

      Reply
  5. Emma says

    Posted on 1/3 at 8:20 pm

    Made this multiple times over quarantine and it came out perfect every time. No one believed me when I told them the ingredients were actually healthy. A cake that you can really feel good about eating!! Thanks erin 🙂

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 3:22 pm

      Hi Emma, you’re welcome and glad you enjoyed it!

      Reply
  6. Laura t says

    Posted on 12/11 at 12:09 pm

    I love recipes that I sneak vegetables into, and not have to worry about only eating sweets 😅. In the past I have bought these veggie filled muffins at Costco, but it’s nice to be able to make my own and know exactly what’s in it.
    Thanks for always making and sharing such great recipes Erin!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/11 at 2:38 pm

      Hi Laura, I do too! I’m so happy you enjoyed the cake!

      Reply
  7. B Dave says

    Posted on 11/17 at 6:28 pm

    As always amazing! Your recipes are so easy to follow and the results are always perfect!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/18 at 8:24 pm

      Hi! Thank you so so much for your kind words! 🙂

      Reply
  8. Brenda says

    Posted on 8/25 at 10:53 pm

    Absolutely super recipe.

    Reply
    • Erin says

      Posted on 8/26 at 2:47 pm

      Hi Brenda, thank you so much! So happy you enjoyed the cake!

      Reply
  9. Liliana says

    Posted on 8/14 at 4:34 pm

    Easy and delicious! Next is your banana muffins. Can’t wait.

    ★★★★★

    Reply
    • Erin says

      Posted on 8/15 at 8:17 am

      Hi Liliana, thank for your kind words! So happy you enjoyed it and great plan. Let me know how you like them too!!

      Reply
  10. Casey says

    Posted on 7/27 at 2:01 pm

    OBSESSED IS AN UNDERSTATEMENT! These bars had the perfect fluffy texture and were loaded with zucchini and chocolate chips. Do yourself a favor and make ASAP.

    ★★★★★

    Reply
    • Erin says

      Posted on 8/2 at 7:23 pm

      Hi Casey, thank you so much for your kind words! So glad you love this recipe too!!

      Reply
  11. Sensei says

    Posted on 7/27 at 10:40 am

    Recommend doubling the amount of zucchini. Maybe even a bit less oil and sweetener.

    ★★★★★

    Reply
    • Erin says

      Posted on 8/2 at 7:25 pm

      Hi Sensei, thank you so much for trying them and the suggestions! 🙂

      Reply
  12. Laura says

    Posted on 7/23 at 1:07 pm

    Perfectly moist, fluffy, and no way to tell that there is zucchini in it! I used peanut butter instead of almond butter and it turned out perfect!

    Reply
    • Erin says

      Posted on 8/2 at 7:39 pm

      Hi Laura, so glad you enjoyed the cake and make it your own! 🙂

      Reply
  13. Beth says

    Posted on 7/9 at 2:33 pm

    This cake is sooo dreamy! Easy to make and so delicious! My boyfriend refuses to believe there’s zucchini in it! Can’t wait to make it many more times this summer with all of the zucchini from our garden!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/2 at 11:05 pm

      Hi Beth, I’m so glad you and your boyfriend love the cake! I love that you use your homegrown zucchini! 🙂

      Reply
  14. Gabbi says

    Posted on 7/1 at 10:58 pm

    Made this last night and it was so good! It stayed very moist. I added walnuts because some of my fam doesn’t like chocolate chips so I only put those on the top of half of it.

    ★★★★★

    Reply
    • Erin says

      Posted on 8/2 at 11:46 pm

      Hi Gabbi, I’m so glad you enjoyed the cake and customized it for your family!

      Reply
  15. Kelli says

    Posted on 7/1 at 9:13 am

    Yummy cake! So moist and the perfect use for the abundance of zucchini in the summer!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/2 at 11:51 pm

      Hi Kelli, I’m thrilled you love the cake! Hope you enjoy it all summer long!

      Reply

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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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