Satisfy your dessert cravings with this Paleo Flourless Chocolate Chip Zucchini Cake with Dark Chocolate Frosting. You won’t believe that it’s flour-less and made with only 7 ingredients! Also with a vegan option!
I don’t think Rachel and I will ever get out of this flourless baking phase haha. We can’t stop (and won’t stop) creating recipes like this because they are just so dang good!
I honestly think we have more flourless recipes than flour-full.
Just when you thought we ran out of recipes ideas for a flourless cake, we proved you wrong. We have never created a zucchini cake, only zucchini fudge brownies (which are bomb, by the way). This cake is essentially the exact same recipes as the brownies, sans the dark cocoa powder and fudge glaze!
If you love chocolate chip zucchini bread, I am almost certain that you will love this cake recipe! Plus, I added a layer of this incredible fudge frosting, curtesy of the Texanerin!
It’s so incredibly easy to make too! Only 7 ingredients (or 8 if you count the frosting) stand between you and this cake! Here is what you need:
almond/cashew butter
zucchini
maple syrup
egg or flax egg
vanilla
baking soda
mini dark chocolate chips
Flourless Chocolate Chip Zucchini Cake
Ingredients
- 1 cup almond butter or cashew butter
- 1 1/2 cups grated zucchini about 1 large or 2 small
- 1/3 cup maple syrup
- 1 egg or flax egg
- 1/4 tsp. vanilla extract
- 1 tsp baking soda
- 1 cup mini dark chocolate chips
- 1 batch Paleo Fudge Frosting
Instructions
- Preheat oven to 350 degrees. Line a 9x9 pan with parchment paper and set aside.
- Combine all ingredients (excluding chocolate chips) in a bowl until mixture is smooth. Add in chocolate chips.
- Spread batter evenly into pan.
- Bake for 30 minutes, or until done. Let cool and spread frosting on top.
- Slice into 9-12 pieces.
- Enjoy!
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Flourless Peanut Butter Banana Cake
Flourless Dark Chocolate Fudge Zucchini Brownies
This looks like a perfect thing to do with my bumper crop of zucchini! 🙂
Most flourless cakes I see contain oats or quinoa flakes in them, or even ground almonds. Nothing wrong with that, but I’ve never thought of them as truly flourless, given that you’re still using a base that’s been pulsed into a sand-like flour form. However, this recipe is a total game-changer. I’m so impressed that there’s even a vegan option! The slices look superbly nice and moist too!
Thank you so much, Cassie!!