Keto Chocolate Cake | Low Carb & Healthy Baking

Honestly speaking, zucchini is not one of my favourite vegetables. I only started eating more of it when I went on a low carb diet. You can use zucchini to make a roasted vegetable medley or as a pizza base or turn it into zoodles to replace your usual noodles and pasta. Zucchini is so versatile that you can not only use it for savoury dishes but for sweets as well like this Keto Chocolate Cake.

Keto Chocolate Cake | Low Carb & Healthy Baking

I used a 7″ x 4″ loaf tin for this recipe to create a loaf cake. If you don’t have a similar loaf tin, you can also use a 9″ x 9″ square baking pan. Just need to reduce baking time to 25-30 minutes.

Keto Chocolate Cake | Low Carb & Healthy Baking

Who will guess there’s zucchini in this keto chocolate cake? 😀

Keto Chocolate Cake | Low Carb & Healthy Baking

Looks and tastes just like a regular chocolate cake

Perfect balance of sweetness. It’s chocolatey like a regular brownie. And the texture is soft and moist too.

Keto Chocolate Cake | Low Carb & Healthy Baking

It’s a healthy and sugar-free dessert treat!

When you cut into the cake, you can actually see little green bits of zucchini. Interestingly, I can’t even taste the zucchini at all. And yet we can get all that extra vitamins and minerals while indulging in this low carb dessert.

For those of you (or your little ones) who don’t like vegetables or are just not eating enough greens, this is definitely an excellent recipe to try out.

This keto chocolate cake isn’t as dense or heavy as others but can be quite filling. One thick slice is really good enough to satisfy my chocolate cravings. 😀 Give it a try!

Keto Chocolate Cake
8 thick slices
  • 120g coconut flour
  • 120g erythritol
  • 50g unsweetened cocoa powder
  • 4 tsp baking powder
  • 150g shredded zucchini
  • 6 eggs (60g each)
  • 100ml extra light olive oil
  • 200ml unsweetened almond milk
  • 20g unsweetened shredded coconut flakes
Preheat oven to 180 deg C. Line a 7″L x 4″B x 2″H loaf tin with parchment paper.
Place coconut flour, erythritol, cocoa powder & baking powder in a mixing bowl. Stir to combine.
Using a cake mixer, mix together the zucchini, eggs, oil and almond milk on low-medium speed.
Add the dry ingredients to the wet mixture and mix till well combined.
Pour the batter into the loaf tin. Sprinkle the coconut flakes evenly on top.
Insert the loaf tin into middle shelf of oven and bake for 45-50 minutes.
Remove from oven and leave the cake to rest in the tin for at least half hour before slicing.


  • Lynn says:

    Hi Geri, beautiful cake. Q : do you squeeze and drain out water from zucchini?

    • Thank you, Lynn 🙂 Nope, I didn’t squeeze out water from the zucchini because I used coconut flour which is very absorbent. So the extra liquid/moisture really helps to prevent this cake from drying out 🙂 give it a try and let me know how it goes!

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