This Low-Carb Chocolate Zucchini Cake is an ideal moist keto chocolate cake filled with healthy shredded zucchini. It's a sneaky way for your kids to eat their greens!
And at only 5.2g net carbs per slice, it's the perfect healthy dessert.
In this recipe you will learn:
- How to get your kids to eat their greens
- Serving suggestions for low-carb chocolate zucchini cake
- Tips for using zucchini in chocolate cakes
- How to freeze your chocolate cake
- How to defrost healthy chocolate zucchini cake
Low-Carb Chocolate Zucchini Cake
Low-carb cakes tend to be dry so adding zucchini gives this healthy veggie cake that extra moisture we always look for in a deliciously moist chocolate cake.
This layered cake is sandwiched together with freshly whipped cream, making it extra moist and crumbles the way any great chocolate cake should because of the wonderful zucchini.
How To Get Your Kids To Eat Zucchini
I also just love how this can be another clever way of introducing healthy greens into your family’s diet without the possible protest and fuss.
You can’t taste any of the zucchini in the cake batter and the final baked cake won’t show any signs of having used any vegetables!
For this reason, my Low-Carb Chocolate Zucchini Cake is not only kid-approved but kid-loved.
Read more: How To Raise Low-Carb Kids
Serving Suggestion For Zucchini Chocolate Cake
Once you’ve baked the zucchini (courgette) cake, let it cool and then spread whipped cream to sandwich the two cake layers together.
Spread more whipped cream on the top of the cake and decorate it with low-carb berries of your choice. I just love strawberries which is why I’ve opted for them but any berries will do.
If your children are super picky eaters, you may wish to sweeten the whipped cream to really give them the flavour of a regular higher sugar cake.
But don't worry. The longer you and your family live low-carb and sugar-free the less sweetener you will require as your sweet tooth slowly fades away.
Read more: The Ultimate Guide To Sweeteners
Tips For Making This Low-Carb Chocolate Zucchini Cake
Although I do provide a step-by-step list of instructions at the bottom of my recipe posts, these additional tips will prove to be helpful when making and storing your chocolate zucchini cake.
Tip # 1: Squeeze Water Out of The Zucchini
This is a great tip as you don’t want your cake to be too wet even though your aim is still to bake a moist cake. When preparing your zucchini (courgettes) by shredding it, transfer the shredded pieces to a cheesecloth or clean kitchen towel and squeeze as much water from the zucchini as possible.
Tip #2: Butter Your Cake Tins
Whatever you decide to use as a mould, whether it be a cake tin or a silicone mould, make sure to oil/butter it so that the cake batter doesn’t stick to it.
Many prefer baking with silicone moulds instead of tins as the cakes seem to be easier to remove but it’s up to you. For this recipe, I used two well oiled and lined cake tins and it worked perfectly.
Tip # 3: How To Test When The Cake Is Done Baking
An easy and well-known way in which to test if any cake is done baking is to insert a toothpick in the middle of the cake, slide it out and see whether there’s cake batter stuck to it. If the toothpick comes out clean, the cake is ready. If not, bake it for an additional 5 to 10 minutes.
Every oven is different with make and age, so it’s best to go with the recommended baking time and do a toothpick test if you are unsure.
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Tip #4: Freezing The Low-Carb Chocolate Zucchini Cake
If you don’t manage to eat the entire cake, you can always freeze it by simply wrapping cake pieces in baking parchment once the cake is cool and freeze it for up to a month in an airtight container.
Tip #5: Defrosting The Low-Carb Chocolate Zucchini Cake
Once ready to eat, leave the wrapped pieces out on your kitchen container or in the fridge to thaw. You can also microwave the pieces for about a minute (or less depending on the power of your microwave).
When you’re ready to eat them, simply leave them in the fridge or on the counter to thaw or microwave for about a minute.
If you are as obsessed with chocolate cake as I am, then have a look at my other chocolate cake recipes here:
Low-carb chocolate zucchini cake
Chocolate Zucchini Cake
- 220 g (8 oz) butter softened
- 5 tbsp granulated sweetener of choice or more, to taste
- 2 tsp vanilla extract
- 5 eggs - medium medium
- 200 g (2 cups) almond meal/flour
- 2 tsp baking powder
- 45 g (½ cup) cocoa powder unsweetened
- 4 cups zucchini/courgettes, grated/shredded measure before squeezing liquid out, loosely packed
Serving suggestion (optional)
- 125 ml (½ cup) Heavy cream optional
- 6 Strawberries optional
Chocolate Zucchini Cake
- Place the softened butter, sweetener and vanilla in a mixing bowl and mix until smooth.
- Add the eggs one by one, mixing in between each egg.
- Add the almond meal/flour, baking powder, and cocoa. Mix until smooth.
- Stir in the grated/shredded zucchini/courgette and mix gently until the zucchini is hidden in the yummy chocolate cake mixture.
- Divide the mixture between 2 sandwich baking tins which have been oiled/buttered and lined.
- Bake at 180C/350F for 25–30 minutes until completely cooked in the centre but still remains moist.
Serving suggestion (optional)
- Whip some double/heavy/whipping cream and use it to sandwich the 2 cake layers together. Add sweetener if you orefer.
- Place more whipped cream on top of the double layer cake and decorate with sliced strawberries, or berries of choice.