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–+ servings
paleo zucchini cake on tray
Erin Antoniak

Healthy Zucchini Cake

5 from 16 votes
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!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 squares
Course: Breakfast, Dessert
Cuisine: American
Calories: 293
Ingredients Method Nutrition Video

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

Method
 

  1. Preheat oven to 350F and prepare 8x8 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 8x8 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.
  9. Enjoy!

Nutrition

Calories: 293kcalCarbohydrates: 20gProtein: 6gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 27mgSodium: 142mgPotassium: 148mgFiber: 3gSugar: 14gVitamin A: 61IUVitamin C: 2mgCalcium: 109mgIron: 1mg

Video

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