Zucchini Chocolate Cake

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Zucchini Chocolate Cake

55 minutes
Calories 330kcal


  • 2 cups shredded zucchini
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup butter (melted)
  • 1/3 cup almond butter
  • 1/4 cup coconut oil
  • 1/2 cup sour cream
  • 1 cup erythritol
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 teaspoons espresso powder
  • 1/3 cup unsweetened cocoa powder
  • 3 tablespoons chocolate chips (melted)
  • 4 ounces cream cheese (melted)
  • 4 tablespoons unsalted butter (melted)
  • 1/3 cup erythritol
  • 2 teaspoons espresso powder


  • Baking the CakeShred your washed zucchini and drain unnecessary liquids.
  • Place on a dish and set aside.Combine your dry ingredients including chocolate chips, almond flour, coconut flour, baking soda, baking powder, coffee espresso powder, cocoa powder and sweetener in a mixing bowl.
  • Mix until well-combined.Blend the melted butter, almond butter, coconut oil, sour cream, and vanilla extract in a mixer.
  • Crack in the eggs as well.
  • Gently pour the dry ingredients into the mixer.
  • Blend until homogenous and smooth.Blend in the zucchini into the batter.
  • Create a pourable mixture.Brush a baking dish with melted butter.
  • Leave in the oven (set at 300°F) for 45-60 minutes.
  • When the cake is cooked enough, take out from the oven and allow to cool for a couple of minutes.Making the Espresso Frosting Place all the ingredients for the frosting inside the blender.
  • Blend for 3 minutes.Remove the cake from the mold and frost with the espresso mixture.Slice into wedges.
  • Serve.


Calories: 330kcal

Originally posted 2019-02-20 17:57:26.

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