This healthy chocolate zucchini cake is so easy to make and so moist. They can be ready in just about 30-35 minutes.
WHY THIS RECIPE IS SO GOOD
- Easy: Super easy to make with little prep time. Only two ingredients needed for the frosting too!
- Healthy: Made with clean and healthy ingredients. They are perfectly a guilt-free treat.
- Delicious: Get your daily dose of chocolate with this decadent chocolate-flavored treat. They are just so good!
INGREDIENTS YOU WILL NEED
- Flour: We used oat flour for a healthier option and a gluten-free option.
- Eggs: Free-range eggs
- Zucchini: Use fresh. Peeled and grated.
- Chocolate: We use sugar-free dark chocolate.
- Oil: We used coconut oil. But other neutral oils are fine.
- Sweet potato
- Sweetener: We used swerve but coconut sugar is fine as well
- Baking powder and salt
HOW TO MAKE THIS HEALTHY CHOCOLATE CAKE
- Preheat oven to 350 F and prepare an 8×8 inch pan with parchment paper.
- Mix eggs, sweetener, and zucchini: In a large bowl, beat the eggs until light and fluffy (about 1 minute). Whisk in the zucchini and granulated sweetener. Set aside.
- Melt the chocolate: In a microwave-safe bowl, gently melt the chocolate and coconut oil together until smooth.
- Add the chocolate to the bowl: Add the melted chocolate mixture to the zucchini bowl and whisk until incorporated.
- Pour in dry ingredients and mix: Add in the oat flour, baking powder, and salt. Stir until combined.
- Bake: Transfer the batter to the prepared pan and bake for 24-27 minutes.
- Make the frosting: Meanwhile, prepare your frosting. Peel and cube your sweet potato. Place the cubes on a microwave-safe plate and cook for 3-4 minutes on high. Transfer the cubes to a food processor or high-speed blender. Blend until pureed. Melt chocolate and add to the sweet potato puree. Continue blending until incorporated.
- Add frosting to cake: Once the cake and frosting have both cooled to room temperature, frost cake, and serve.
TIPS
- Use any flour of choice. All-purpose, wheat, or oat flour will be great substitutes
- Dark chocolate can be used in place of sugar-free chocolate
- Coconut oil preferred but any other neutral oil will work. Try avocado oil too.
- Sweeteners: Coconut sugar, brown sugar, cane sugar, monk fruit sugar, or sweeteners like Swerve or Truvia.
- Makes about 8 pieces. The serving size is one square.
- Place leftovers in a container and store in the fridge for up to 5 days. You can freeze for up to 3 months and just allow it to thaw in the fridge when ready to eat again.