This content originally appeared on Low Carb Yum. Republished with permission.
The best low-carb chocolate cake recipe ever! Shredded zucchini makes it moist and is well-hidden. The kids will never know you are sneaking in a vegetable.
This recipe will produce two 9-inch rounds, a 9×13-inch sheet, or about 24 cupcakes. That’s the same as a regular box cake mix.
When my sister-in-law asked me to make a gluten-free cake for my niece’s graduation party at the beginning of the summer, I knew exactly which recipe to use.
All who tried the cake could not believe it was low-carb and gluten-free. Why not give it a try?
Find out for yourself why this has become the best low carb chocolate cake recipe for my family and friends! I am confident that it will soon be your favorite low-carb cake recipe too.
You’ll also love that this is a super simple cake to make.
I typically use a box grater to shred the zucchini, but you could save time by shredding it in a food processor.
It takes about one large or two small zucchini to get four cups shredded. No need to be exact. And, you don’t have to drain it much as you want the cake to be moist.
If you want the cake to be extra chocolatey, go ahead and add the optional chocolate chips. You can use homemade chocolate, cut up a low-carb chocolate bar, or use a sugar-free chip like Lily’s.
This low-carb cake recipe is great with or without the additional chocolate chips.
Best Low-Carb Chocolate Cake
Want a wonderful way to use up those summer zucchini in the garden? Make the BEST Low-Carb Chocolate Cake and discover that chocolate and zucchini go together like summer and fresh-squeezed lemonade.
Servings 24 people
1 cup coconut flour1 cup unsweetened cocoa powder1.5 cup low-carb sugar substitute 1:1 sugar replacement1/4 tsp stevia concentrated powder see note for alternative1 tsp cinnamon2 tsps baking soda2 tsps baking powder1/2 tsp sea salt1/2 cup coconut oil, melted8 large eggs, beaten2 tsps vanilla extract4 cups zucchini, shredded
In a large mixing bowl, combine coconut flour, cocoa, granular low carb sweetener, stevia, cinnamon, baking soda, baking powder, and sea salt.
Mix in eggs, coconut oil, and vanilla until well combined.
Stir in zucchini (and optional chocolate chips if using).
Spread out into greased 9-by-13-inch pan (or two round 9-inch pans).
Bake at 350°F for about 30-40 minutes or until a toothpick inserted in center comes out clean. NOTE: smaller pans, such as 9-inch round pans should be checked around the 15-minute mark.
Cool on wire rack. Once cool, frost with chocolate buttercream frosting if desired.
2-4 tablespoons of any 1:1 sugar equivalent low carb sweetener can be used in place of the concentrated stevia powder.
Each serving contains about 1g erythritol
Serving size assumes cake is cut into 24 equal size portions (either a slice or cupcake)
Serving: 1slice of 24 pieces | Calories: 96kcal | Carbohydrates: 5.7g | Protein: 3.7g | Fat: 7.4g | Saturated Fat: 5.5g | Cholesterol: 62mg | Sodium: 179mg | Fiber: 3.2g | Sugar: 0.9g
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.