Keto Zucchini Chocolate Cake - Moist and Tasty | KetoVale
keto chocolate zucchini cake

Keto Zucchini Chocolate Cake – Moist and Tasty

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The chocolate cake is one of the most favorite cakes of adults and children. It is a great classic cake! Today I will show you my low carb, sugar-free keto chocolate zucchini cake recipe that will fit well into your keto diet

This classic keto zucchini cake recipe will be a great treat for yourself, family and friends as well as special occasions such as birthday party or work party.

Despite of the many ingredients involved in this recipe, this cake is actually quite quick and very simple to prepare. You can make this keto cake for birthday.

keto zucchini chocolate cake

Zucchini is good for a keto diet. It is low in carbohydrates and high in fiber, making it an ideal vegetable for maintaining ketosis. Zucchini is versatile, nutrient-rich, and can be used in various keto-friendly recipes, from zoodles (zucchini noodles) to baked savory dishes and desserts.

Zucchini and almond flour help keep the moisture of the cake. Make sure you remove the juice in the shredded zucchini to avoid having the batter too watery.

Zucchini Chocolate Cake Recipe

How to Make Low Carb Chocolate Zucchini Cake

For the cake batter

Shred zucchini and squeeze to remove all the water to make sure it’s dry, otherwise you will end up with a soggy cake. Set aside.

Shred zucchini and remove water

In a mixing bowl, mix all the dry ingredients: sweetener, cocoa powder, chocolate chips, coconut flour, almond flour, baking powder, baking soda and coffee espresso powder.

In a mixer put: eggs, coconut oil, melted butter, almond butter, vanilla extract, and sour cream.

Mix egg sour cream butter

Then slowly incorporate the solid ingredients. Beat until a homogeneous mix is obtained.

Mixing chocolate mixture

Gently fold in zucchini. The zucchini batter should be pourable. You can add some sugar free chocolate chips if you wish to.

Fold zucchini in chocolate mixture

Butter baking dish and place the mixture. Bake for  45 at 60 minutes at 300F. Once cooked, remove from oven and let it cool down.

For the Espresso Frosting

To make this cream cheese frosting with espresso flavor, combine sweetener, espresso powder, cream cheese and butter in a blender. Beat for 3 minutes.

When the cake is cool and unmold, cover it with the espresso frosting. Cut a piece and serve!

Keto Zucchini Chocolate Cake


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keto chocolate zucchini cake
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Keto Zucchini Chocolate Cake

This keto zucchini chocolate cake is one of the most favorite cakes perfect for dessert that will surely loved by yourself, family and friends.
Course Dessert
Cuisine Ketogenic, Low Carb
Keyword keto chocolate cake, low carb zucchini cake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Calories 340kcal
Author Tanya K.


For the Cake

For the Espresso Frosting


Baking the Cake

  • Shred 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.


Nutrition Facts
Keto Zucchini Chocolate Cake
Amount Per Serving
Calories 340 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 17g85%
Cholesterol 73mg24%
Sodium 181mg8%
Potassium 236mg7%
Carbohydrates 10g3%
Fiber 4g16%
Sugar 3g3%
Protein 7g14%
Vitamin A 622IU12%
Vitamin C 4mg5%
Calcium 98mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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FAQ and Cooking Tips

Do you grate zucchini with skin on?

Yes, you can grate zucchini with the skin on. The skin of zucchini is tender, edible, and rich in nutrients, adding color and texture to dishes. It’s important to wash the zucchini thoroughly before grating.

How do you shred zucchini for a cake?

To shred zucchini for a cake, first wash it thoroughly. Then, using a standard box grater or a food processor with a shredding attachment, grate the zucchini with its skin on for added nutrients and color. After shredding, you may want to gently squeeze out excess moisture with a clean cloth or paper towel, depending on the recipe, to prevent the cake from becoming too wet.

Do I need to remove seeds from zucchini?

You don’t usually need to remove the seeds from zucchini, especially if it’s young and the seeds are small and soft. However, if the zucchini is larger and the seeds are more developed and tough, it’s a good idea to scoop them out before using the zucchini in recipes. This ensures a better texture, particularly in baked goods or dishes where a smoother consistency is desired.

How do you fix a soggy zucchini cake?

To fix a soggy zucchini cake, try rebaking it at a low temperature (around 300°F) for a short time to remove excess moisture. Alternatively, transform the cake into a new dessert, like a trifle or cake pops, by combining it with other ingredients like cream, fruit, or frosting. These methods can help salvage the cake and turn it into a delightful treat.

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