The Best Keto Zucchini Chocolate Cake

Ever wish you could sneak a veggie into dessert without your family running for the hills? Enter: Keto Zucchini Chocolate Cake — the fudgy, rich, low carb treat that gets gobbled up before it even cools. Low carb cakes can be made moist and delicious by adding healthy shredded zucchini. Yes, even by picky eaters.

I first tested this recipe on a whim when our garden exploded with zucchini (you know how that goes, I think I have 7 zucchini in the fridge right now). And I have to say, I didn't get it perfect the first time! I've tried various versions of a low carb chocolate zucchini cake, never truly happy with the result...until this year!

This keto chocolate zucchini cake recipe is super delicious, moist, and I'm really proud with how it turns out. It's definitely a great fit for anyone following a keto diet or a low carb diet.

It’s naturally gluten free, low in carbs, and just sweet enough to feel indulgent without the sugar crash. Whether you’re following a keto lifestyle, looking to cut sugar, or just trying to sneak veggies into dessert (hi, moms 👋), this one’s for you. Among low carb cakes, this one stands out for its moist cake texture, and I have to say I LOVE the chocolate ganache topping!

So grab a zucchini and let’s bake the best chocolate cake you didn’t know was good for you, a zucchini cake recipe that even picky eaters will love.

📝 Why You’ll Love This Keto Chocolate Zucchini Cake

Let’s be honest — when you hear zucchini in a chocolate cake, you might raise an eyebrow. But trust me, this one is a keeper. Whether you’re keto, low carb, or just looking to lighten up your desserts, this recipe hits that perfect balance of indulgent and nourishing. This cake recipe is both a treat and a wholesome option, making it a treat for any occasion. Here’s why it’s about to become your new favorite chocolate fix:

• Incredibly Moist and Rich
  Thanks to the zucchini and a smart mix of almond and coconut flour, this cake stays moist without being dense. This is truly a moist chocolate cake—say goodbye to dry, crumbly “diet” desserts!
• Zucchini? What Zucchini?
  The veggie completely disappears into the cake — no veggie taste. It’s just pure chocolatey goodness in every bite.
• Low Carb, Sugar Free, and Gluten Free
  Sweetened with your favorite low carb alternative and made without wheat flour, this is a low carb chocolate cake option that fits perfectly into low carb, keto, and gluten-free lifestyles.
• Freezer-Friendly & Kid-Approved
  Bake it once, freeze in slices, and enjoy whenever the craving hits. And yes, even picky eaters and skeptical spouses have given it two thumbs up around here!

🛒 Ingredients You’ll Need for Keto Zucchini Chocolate Cake

This recipe is a low carb dream come true — and customizable, too! With wholesome ingredients, protein-packed options, and that sneaky veggie addition, it’s the perfect way to treat yourself without the sugar crash. Here’s what you’ll need:

• 1 cup finely grated zucchini (about 1 medium): Grate it finely and squeeze out excess moisture using a clean towel or cheesecloth. This keeps the cake moist, not soggy.
• 1 ½ cups almond flour: Use finely blanched almond flour for the best texture.
• ¼ cup coconut flour: Balances out the moisture from the zucchini for structure.
• ½ cup unsweetened cocoa powder: Or swap for chocolate protein powder like Prime Protein to give it a nutritional boost! Just make sure it’s low carb and doesn’t contain added sugar. I like to use ¼ cup cocoa powder, ¼ cup protein powder.
• ¾ cup keto-friendly sweetener: Erythritol, monk fruit, or allulose all work well — adjust to taste.
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 large eggs
• ¼ cup cream cheese, softened: This adds richness and moisture — plus it pairs beautifully with chocolate.
• Optional: ½ teaspoon espresso powder: Optional, but enhances the chocolate flavor beautifully.

Also, you'll want to add prepare a keto chocolate ganache for the perfect topping to this low carb cake.

Because more chocolate is always a good idea!

💡 Ingredient Notes:

• Dairy-Free Option: Swap the butter for coconut oil and replace cream cheese with a dairy-free alternative like Kite Hill almond-based cream cheese.
• Nut-Free Option: Use sunflower seed flour in place of almond flour, just note that it may give the cake a greenish hue due to its reaction with baking soda (totally safe and still delicious).
• Protein Boost: As I already mentioned, you can substitute the cocoa powder with your favorite low carb chocolate protein powder for an added nutritional kick. Be sure to test sweetness levels, as some protein powders are already sweetened.

👩‍🍳 How to Make Keto Zucchini Chocolate Cake

This cake is as easy as it is delicious. Follow these simple steps for a perfectly moist, rich chocolate cake every time:

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C).
Grease an 8x8-inch baking dish or 8 or 9-inch round cakepan and line it with parchment paper for easy removal. You can also use a loaf pan or make muffins, just adjust the bake time accordingly (see below)!

Step 2: Grate and Squeeze the Zucchini

Finely grate 1 cup of zucchini, then squeeze out the excess moisture using a clean dish towel or paper towels. Or you can also lightly salt it, and let it sit in a strainer 15-20 minutes before squeezing out the extra liquid. This step is key, too much liquid can make the cake soggy.

Tip: Don’t skip the squeezing! Even a little extra water can mess with the texture.

Step 3: Mix the Wet Ingredients

In a large mixing bowl or in the blender, whisk/blend together:

• 2 eggs
• ¼ cup softened cream cheese
• ¼ cup melted butter (or coconut oil for dairy free)
• 1 teaspoon vanilla extract

Mix until smooth and creamy. If the cream cheese is cold, microwave it for 10–15 seconds to soften.

Step 4: Add the Dry Ingredients

To the same bowl, add:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ½ cup unsweetened cocoa powder
  (or substitute chocolate protein powder like Prime Protein)
• ½ cup keto sweetener
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• Optional: ½ teaspoon espresso powder (enhances chocolate flavor)

Stir everything together until fully combined.

Step 5: Fold in Zucchini and Chocolate Chips

Gently fold in:

• the grated zucchini
• Optional: ½ cup sugar-free chocolate chips

Tip: The batter will be thick — that’s okay! It’ll bake into a moist, fudgy cake.

Step 6: Pour and Bake

Spread the batter evenly into your prepared baking dish.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out mostly clean (a few crumbs are fine!).

Muffins? Bake 18–22 minutes
Loaf pan? Bake 40–45 minutes

Step 7: Cool and Enjoy

Let the cake cool completely in the pan before removing to a serving dish and slicing. The texture improves as it sets!

Top with a dusting of powdered sweetener, a dollop of whipped cream, or even a large drizzle (cover the cake) of keto chocolate ganache (I highly recommend this!) if you’re feeling fancy.

🛒 Choosing the Right Ingredients

When it comes to baking the ultimate chocolate zucchini cake, ingredient quality is everything, especially for keto cake recipes where every component counts. Start with finely blanched almond flour and a touch of coconut flour; this combination creates a moist, tender crumb without the heaviness that excessive coconut flour can bring.

For that deep chocolate flavor, opt for unsweetened cocoa powder and sugar free chocolate chips or chopped sugar free chocolate, these will melt into the cake for pockets of gooey goodness.

Always use fresh zucchini for the best results. Shredded zucchini straight from the garden or market brings natural moisture and blends seamlessly into the batter, while frozen zucchini can make your cake watery and affect the texture.

If you’re planning to top your cake with a luscious cream cheese frosting, reach for a high-quality cream cheese or a dairy free cream cheese if you’re avoiding dairy. For a silky, spreadable finish, coconut cream and a keto-friendly sweetener like monk fruit powder or stevia are perfect choices.

Don’t forget: the right chocolate chips (sugar free, of course!) and a sprinkle of love make all the difference. With these ingredients, your chocolate zucchini cake will taste amazing and fit perfectly into your low carb lifestyle.

🥣 Summary

Creating a perfectly moist chocolate zucchini cake starts with a well-mixed cake batter. Begin by whisking together your dry ingredients, almond flour, coconut flour, unsweetened cocoa powder, and baking powder in a large mixing bowl. This ensures even distribution and helps your cake rise beautifully.

In a separate bowl or blender, combine your wet ingredients: eggs, melted coconut oil, and a splash of vanilla extract. Once your wet ingredients are ready, gently fold them into the dry mixture. Mix just until everything is incorporated—overmixing can lead to a dense cake, and we want every bite to be light and tender.

If you’re adding sugar free chocolate chips or chopped chocolate, fold them in at the very end. This way, you’ll get delicious bursts of chocolate throughout your cake. The batter will be thick, but that’s exactly what you want for a rich, fudgy result. Pour the cake batter into your prepared pan, smooth the top, and you’re ready to bake a chocolate zucchini cake that’s sure to satisfy any sweet tooth, without the sugar crash!

🎂 Reminder Tips for Success: Bake It Like a Pro

Want your keto zucchini chocolate cake to come out perfectly fudgy and flavorful every time? These simple tips will make a big difference, especially when working with moisture-rich ingredients like zucchini. Since low carb cakes tend to be dry, adding zucchini helps keep the cake moist and delicious.

🥒 Don’t Skip Squeezing the Zucchini

Again, zucchini holds a lot of water, more than you’d think. If you skip this step, your cake can turn out dense, wet, or underbaked in the middle.

Pro Tip: After grating, wrap the zucchini in a clean kitchen towel or paper towels and give it a good squeeze over the sink until no more liquid drips out.

📄 Line Your Pan with Parchment Paper

This makes it so much easier to lift the cake out and slice cleanly. Especially if you’re using a loaf pan or want perfect squares for serving, parchment is your best friend.

⏳ Let It Cool Completely Before Slicing

I know it smells amazing fresh out of the oven, but letting the cake cool allows it to firm up and settle into that perfect brownie-like texture. If you cut too soon, it may crumble or seem too soft.

Short on time? Pop it in the fridge after it cools slightly, the chill helps it firm up even more and enhances the flavor.

🍫 Make It Extra Decadent with Keto Ganache

Want to turn your cake into a showstopper? Whip up a quick keto ganache using unsweetened chocolate, allulose, and heavy cream (or heavy whipping cream for an extra creamy texture). Pour the ganache over the entire cake for a rich, glossy finish that takes it over the top.

🥶 Storage & Freezing Instructions

This keto zucchini chocolate cake stores beautifully, making it a great option for meal prep, make-ahead treats, or those times when you just need a little chocolate fix on hand. Here's how to keep it fresh:

🧊 How to Store It

• Room Temperature:
  If your kitchen is cool and dry, you can store the cake in an airtight container on the counter for up to 2 days.
• Refrigerator:
  For longer freshness, store in an airtight container in the fridge for up to 5 days. The cake actually gets even better after a day in the fridge — fudgy, rich, and dense in the best way.

Pro Tip: Let chilled slices sit at room temp for 5–10 minutes before serving… unless you love cold cake (no judgment here!).

❄️ Can You Freeze It? Absolutely!

This cake freezes like a dream. Here's how to do it right:

1. Let it cool completely before freezing.
2. Slice the cake into individual portions.
3. Wrap each slice in aluminum foil, plastic wrap, or parchment paper.
4. Place the wrapped slices in a freezer-safe zip-top bag or container.

Freeze for up to 3 months.

When you're ready to eat, thaw slices in the fridge overnight or microwave for 20–30 seconds for a warm, gooey bite of heaven.

🔄 Variations & Substitutions

Want to customize your cake to suit your dietary needs, pantry staples, or just to shake things up? Here are some easy swaps and creative twists to make this keto chocolate zucchini cake your own:

Twists:

• Use an allulose/monk fruit sweetener as a keto-friendly sweetener alternative.
• Swap regular chocolate chips for sugar free chips to keep the cake low-carb and free from added sugars.
• For extra texture and chocolate flavor, add chopped chocolate to the batter or sprinkle on top before baking.
• This recipe can be adapted to make cake layers for a beautiful layered cake, just double the recipe and divide the batter evenly and bake in round pans.

🧈 Dairy-Free Option

Swap the butter for refined coconut oil (so you avoid a strong coconut taste in the finished cake) and use a dairy-free cream cheese alternative like Kite Hill or Miyoko’s.

You’ll still get a rich, moist texture without the dairy.

🌻 Nut-Free Option

Replace almond flour with sunflower seed flour (1:1 ratio).

Note: Sunflower seeds can react with baking soda and give your cake a slightly green tint — totally safe and still delicious!

💪 Boost the Protein

Swap out cocoa powder for your favorite low carb chocolate protein powder (like Equip Prime Protein).

This adds a nutritional punch and still gives that rich chocolate flavor. Just be sure the powder is unsweetened or adjust the sweetener accordingly.

🧁 Make It as Muffins or a Loaf

• Pour batter into a muffin tin for individual cakes — great for meal prep or grab-and-go snacks.

Bake 18–22 minutes.

• Use a loaf pan for a quick bread-style cake, similar to making zucchini bread.

Bake 40–45 minutes and check with a toothpick for doneness.

🍓 Flavor Twists to Try

• Add ½ teaspoon cinnamon or pumpkin spice for a cozy fall vibe.
• Stir in a handful of chopped walnuts or pecans for crunch (if not nut-free).
• Top with sliced strawberries and whipped cream for a summer dessert moment, or serve with fresh berries for extra color and flavor.
• Drizzle with chocolate sauce (melt chocolate chips with coconut oil) for extra decadence.
• Fold in shredded coconut or chopped keto-friendly chocolate for texture and flavor.

❓ Frequently Asked Questions

Is chocolate zucchini cake keto?

It is when you make it like this one! Traditional chocolate zucchini cake contains sugar and all-purpose flour, which are high in carbs. This recipe uses low carb ingredients like almond flour, keto sweeteners, and unsweetened cocoa (or protein powder), making it completely keto-friendly and suitable for low carb diets.

Why put zucchini in chocolate cake?

Zucchini adds incredible moisture and helps create a tender crumb without adding strong flavor. It’s practically tasteless once baked and melts into the chocolatey goodness, giving your cake a perfect texture, all while sneaking in a veggie. Win-win!

Are zucchini okay for keto?

Yes! Zucchini is a great low carb vegetable and a staple in many keto kitchens. It’s low in calories and net carbs (about 2g net carbs per ½ cup shredded), high in water content, and incredibly versatile in both savory and sweet recipes.

Can I taste the zucchini in this cake?

Not at all. Once it’s baked, the zucchini becomes completely invisible in both taste and texture. Most people wouldn’t guess there’s a vegetable in the cake at all, it’s just rich, moist, and chocolatey.

Can I make this cake dairy-free?

Absolutely. Replace the butter with coconut oil and the cream cheese with a dairy-free alternative. It still bakes up beautifully moist and rich!

Can I use all almond flour (or all coconut flour)?

It’s best to use the combo of almond and coconut flour for the ideal texture. Coconut flour alone absorbs a lot of liquid and can make the cake dry or crumbly. If you need to adjust, know that coconut flour is very absorbent, so you’ll need less of it and possibly more liquid.

Can I freeze this cake?

Yes! Freeze slices individually and thaw as needed for the perfect ready-to-go dessert. Check out the Storage & Freezing Instructions section above for tips.

🧁 Final Thoughts + Let’s Connect!

I hope this keto zucchini chocolate cake becomes one of your go-to recipes — it’s certainly earned a permanent spot in our family’s dessert rotation (and no one’s complaining about the hidden veggies!).

Whether you serve it with a scoop of keto ice cream, a dollop of whipped cream, or straight from the pan with a fork — no judgment here — this cake is all about simple, feel-good indulgence.

If you try this recipe, I’d love to hear how it turned out! Leave a comment below, give it a rating, or tag me on Instagram @explorermomma so I can see your beautiful bakes. 💬✨

👉 And if low carb recipes are your thing, don’t miss my free Low Carb Snack Guide (coming soon!) and join the Explorer Momma community for weekly recipes, tips, and family-friendly food inspiration straight to your inbox.

For your convenience, you can also download a printable recipe card for this keto zucchini chocolate cake to easily reference or take with you in the kitchen.

Until next time — keep baking, keep exploring, and keep sneaking those veggies like the kitchen ninja you are. 😉

Pin For Later:

Recipe Card

Nutritional Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.

I use Myfitnesspal dot com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because it does not affect my own blood glucose levels.

This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use.