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Healthy Zucchini Cake Recipe

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123 Comments
4.94 from 47 votes
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This Healthy Zucchini Cake is vegan, gluten free, flourless, and loaded with almond butter, dark chocolate, and zucchini! 

Healthy zucchini cake slice on plate

If you’re looking for more vegan, gluten free treats, be sure to check out: vegan raspberry oatmeal bars, vegan scotcheroos, and white bean blondies!

You guyyyys.

I’m not gonna lie.

I could reeeeeeally use a slice of this Healthy Zucchini Cake right about now.

It was a jam packed weekend full of fun, friends, and family . . .

so I’m tired.

Happy.

But.

Tired.

So that means,

I need cake. 😉

Plate with slice of cake held

If you read my Avocado Pesto post a while back, then you know we have friends that eat healthy 99.999999% 😉 of the time.

They had us over for dinner and we were in charge of bringing a side dish (I brought Mediterranean Farro Salad <– duh) and dessert.

I started racking my brain for what to bring.

They’ve had my Black Bean Brownies (and LOVE them), but they’ve had those before so I wanted to make them something new.

I also wanted to make something flourless that was loaded with dark chocolate (because flourless desserts with dark chocolate are life).

I saw some zucchini and almond butter in my fridge and before I knew it, this Healthy Zucchini Cake was born!

Two slices of chocolate cake on plateIt’s easy and SO delish.

What ingredients are in healthy zucchini cake?

  1. All natural almond butter (the kind with just almonds on the ingredient list)
  2. Pure maple syrup
  3. Mashed banana – if you don’t like banana, have no fear, because you really can’t taste it
  4. Vanilla
  5. Cocoa powder
  6. Baking soda
  7. Cinnamon
  8. Salt
  9. Vegan dark chocolate
  10. Shredded zucchini

How do you make a healthy vegan gluten free chocolate zucchini cake?

  • Whisk together all natural almond butter, maple syrup, mashed banana, and vanilla extract.
  • Stir in cocoa powder, baking soda, cinnamon, and salt.
  • Fold in chocolate chips (I actually used a combo of dark chocolate chips AND chunks <– because why not?!) and shredded zucchini.
  • Pour into a round cake pan
  • Bake. Cool. Serve.

This Healthy Zucchini Cake is absolutely perfect on it’s own . . .

BUT

It’s also super good re-warmed in the microwave then topped with vegan cool whip or ice cream . . .

Just sayin’.

Light, fluffy chocolate cake, that’s healthy and packed with veggies, but actually tastes good?

Slice of healthy zucchini cake on plateWe can all FINALLY have our cake AND eat it too. 😉

– Jennifer

This Healthy Zucchini Cake is vegan, gluten free, flourless, and loaded with almond butter, dark chocolate, and zucchini! showmetheyummy.com

Healthy Zucchini Cake Recipe

4.94 from 47 votes
This Healthy Zucchini Cake is vegan, gluten free, flourless, and loaded with almond butter, dark chocolate, and zucchini!
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 8 people
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Ingredients

US Customary - Metric
  • 1 cup natural almond butter unsalted
  • ⅓ cup pure maple syrup
  • ½ cup ripe mashed banana
  • 1 teaspoon vanilla extract
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ¼ teaspoon salt
  • ½ cup chopped vegan dark chocolate more for topping if desired (chunks or chips work fine)
  • 2 cups shredded zucchini (loosely packed, don’t squeeze out water)

Recipe Video

Instructions

  • Preheat oven to 350 degrees F and grease a round 9x9 in baking pan with cooking spray (I lined mine with parchment paper as well for easy serving).
  • Whisk together almond butter, maple syrup, banana, and vanilla.
  • Stir in cocoa powder, baking soda, cinnamon, and salt until well combined.
  • Fold in chocolate chunks and zucchini until combined.
  • Place mixture into prepared pan and use a spatula to spread evenly.
  • Top with a handful of chocolate, if desired.
  • Bake for 30-35 minutes or until an inserted toothpick comes out *mostly* clean.
  • Allow cake to completely cool before slicing and serving.
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STORING
Room Temp:2-3 Days
Refrigerator:1 Week
Freezer:2-3 Months
Reheat:Microwave until warmed
*Storage times may vary based on temperature and conditions

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Nutrition Information

Nutrition Facts
Healthy Zucchini Cake Recipe
Amount Per Serving
Calories 326 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 4g25%
Sodium 218mg9%
Potassium 555mg16%
Carbohydrates 27g9%
Fiber 7g29%
Sugar 14g16%
Protein 9g18%
Vitamin A 70IU1%
Vitamin C 6.8mg8%
Calcium 148mg15%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: chocolate, flourless, healthy, vegan
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Dessert
Cuisine: American

Reader Interactions

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  8. Beth

    Kennesaw, Georgia

    4 stars Just made this cake. More like a pudding cake. I followed recipe to the tee, toothpick came out almost clean. It tasted good, but I was looking for more of a cakey texture.
    Reply

  9. Mother

    Rubicon, Wisconsin

    5 stars My boys and I love this recipe! We even freeze batches when the garden is spewing out more zucchini than we can handle and get a taste of summer in October. I unit in squares before freezing, and the defrosted result us a little gooey, but we still enjoy it. Since we do not have allergens, I substitute a combination of peanut butter and avocado for the almond butter and use the blender to mix it up.
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks so much! Glad the boys love it 🙂 The peanut butter/avocado combo sounds great!

  12. Louisa

    Auckland, Auckland

    5 stars This is now my favorite chocolate cake recipe. Wow I’m so grateful that you created this mastery. Thank you so much 😍😍
    Reply

  14. Betty

    Canada

    5 stars I’m a chocolate cake lover but wanting a more healthy option. This was a fantastic recipe! I wasn’t sure about adding almond butter but it tasted delicious!!
    Reply

  15. Joe

    Los Angeles, California

    5 stars Tastes great! Didn’t last very long… What are the flakes in your picture that are sprinkled on top?
    Reply

  16. Kiran

    Austin, Texas

    5 stars I used a combo of almond butter and sunflower seed butter and it turned out beautifully! Delicious and healthy cake – definitely a keeper!!!
    Reply

  17. Liron

    Burnaby, British Columbia

    5 stars Wow. I baked it a few hours ago, we left with less than a half. It is sooooo yummy. Thanks for sharing this great recipe!
    Reply

  19. Kathy

    United States

    5 stars Absolutely the best cake. No one ever knows that it is flourless, has zucchini, and is gluten free unless we tell them.
    Reply

  20. R

    United Kingdom

    I had a baking adventure with this cake but tried to bake it in a loaf tin which didn’t cook the mixture- it was just a bubbling choc liquid after 45mins so I added oats, flour extra sugar and turned it into choc flapjack on a flat tray! I’m not sure why the tin would affect the mixture so badly.any tips? Thanks for the idea anyway!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi! Sorry your cake didn’t turn out. It probably didn’t cook correctly to begin with because a loaf pan is significantly deeper than a regular cake pan. I’d suggest sticking to the original recipe and using a cake pan instead to ensure it comes out just right 🙂 Hope that helps!

  22. joann

    Mentor, Ohio

    5 stars my daughter made this for me for mothers day. loved it and am making it for my mother for her birthday.
    Reply

  23. Tina

    Blainville, Quebec

    5 stars I wish the instructions were with the video on YouTube. Making this recipe now hope it turns out 🙂
    Reply

    • Jennifer @ Show Me the Yummy

      We never post full recipes on Youtube 🙂 but the video is also here in the recipe card, so you should be able to watch the video and see the ingredient list/directions here! Hope you enjoy!

  25. Marsha

    Centreville, Virginia

    5 stars So tasty! I made it last year for my son’s birthday cake and it was so good I’m making it again 🙂
    Reply

  28. Ruth

    Absecon, New Jersey

    5 stars Thank you very much for this recipe. This is the most delicious moist cake we’ve ever had, and it looks like cake, not mush as with other low carb cakes/brownies I’ve made. I substituted .50 cups of applesauce for the banana, my no calorie syrup for the maple reducing it to .25 cups.
    Reply

  29. Andrea

    Camarillo, California

    I want to try baking this for my father’s birthday, but I only have an 8″ round pan. How much longer do you think I should keep it in for?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Andrea! Start with the time listed and add in 5 minute increments until baked!

  31. Serena

    Minneapolis, Minnesota

    5 stars This is the first time i have baked a cake. I’m amazed that the texture was like a typical (flour/eggs/butter) cake. Made it for my mother’s birthday, but i think my dad ended up liking it the most! He went for a huge second slice haha. They were so impressed with the ingredients, and asked for the recipe! Thank you so much 🙂
    Reply

  32. Prerana

    Forest Hills, New York

    5 stars This is a sensational recipe. The best “healthy” recipe I have ever tried. Kudos to you. I made it for my health conscious husband’s 40th birthday and it turned out amazing! I don’t generally leave comments, but I had to on this one. Congratulations to you!
    Reply

  34. Katherine

    Spring Lake, Michigan

    Attempting a double batch in a 13x9x2 rectangular cushionaire insulated bakeware. Can’t find my round cake pan! Wish me luck:)
    Reply

  35. Terry

    5 stars I have an abundance of home grown zukes and found this recipe. I broke my 9X9; so had to go with an 8X8. Had to cook for much longer; but oh my!!!! This is delish!!! Thank you!!
    Reply

    • Jennifer @ Show Me the Yummy

      Sure! It won’t be quite as good though, because the chocolate helps add a little more sweetness. 🙂

    • Jennifer @ Show Me the Yummy

      I’ve never heard of bottle gourd! If it’s similar to zucchini, I’d imagine that would be fine. I can’t guarantee the results though! 🙂

  40. sam

    Would really appreciate your feedback. if I want to use truvia instead of maple syrup, and if I make the appropriate conversion which is to use 3 1/2 tbsp Truvia, how do I ensure the cake turns out moist with less liquid?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Sam! I can’t guarantee the results, but it *should* work just fine as written 🙂

  41. Laurie

    5 stars I made this tonight. Was delicious! Very chocolatey. Used frozen zucchini so did squeeze out fair amt. of water then baked for 42 and 1/2 minutes and was perfect! Next time will add walnuts to batter. This time added on top. Making for new year’s eve!
    Reply

  43. deepika

    5 stars By the way, everyone likes cake, but i like something more. I have eaten a lot of cakes but it look very good and tasty. Today is my fast ,i’ll definitely try this tomorrow Thank you
    Reply

  44. Lynne

    This recipe looks wonderful and I would like to make this for a charity fundraiser. Can I use small muffin cases and reduce cooking time? Lynne
    Reply

    • Jennifer @ Show Me the Yummy

      Absolutely! I’d start at 10 minutes and go from there 🙂 I’m guessing it’ll take about 15??? I hope you love them! 🙂

  45. Naszrin

    5 stars I made this last night and it’s delicious. It sort of reminds me of a pumpkin spice chocolate fudge cake I had once. It’s sooo good and super chocolatey.
    Reply

  46. Pat

    As a diebetic, this is still very high in carbs! I would not say it’s healthy Nutrition Facts Classic Zucchini Loaf Amount Per Serving Calories 204 Calories from Fat 72 % Daily Value* Total Fat 8g 12% Saturated Fat 6g 30% Cholesterol 32mg 11% Sodium 131mg 5% Potassium 155mg 4% Total Carbohydrates 30g 10% Dietary Fiber 0g 0% Sugars 15g Protein 3g 6% Vitamin A 1.4% Vitamin C 2.7% Calcium 4.9% Iron 6.4% * Percent Daily Values are based on a 2000 calorie diet.
    Reply

    • Jennifer @ Show Me the Yummy

      The term “healthy” is relative. What’s healthy to you, doesn’t necessarily mean the same thing to me. 🙂

  47. Samantha

    5 stars Thank you so much for this recipe, I absolutely love the ingredient choice, it is exactly what I needed 😊 I tweaked it a bit though to match what I could get where I am and ended up with the best chocolate mousse ever. Not what I expected but still delighted with the result (maybe even more!).
    Reply

  48. Janie

    5 stars I made this and it was delicious! One thing though, it did not set as a cake despite adding 20 mins cooking time!! It had the texture of a velvety smooth chocolate pudding. Not sure want went wrong for me ;p but very decadent none the less. Thank you for the recipe, I have shared your website with my FB friends.
    Reply

    • Jennifer @ Show Me the Yummy

      Glad you liked this!!! Yours probably had more liquid in it than mine, just make sure you loosely pack the zucchini! So happy you still liked this! 🙂

    • Fahra

      5 stars Wish I had seen this comment sooner or read the ingredients more carefully 😅. Mine is in the oven and wouldn’t set. I think I added too much zucchini. Lesson learnt. Thank you for the recipe.

    • Jennifer @ Show Me the Yummy

      Yep! Sounds like too much zucchini. Hope you try again! 🙂 I’m sure it’ll still bake up though! Just might be more of a loose pudding cake 🙂

  49. Claudine

    This cake is crazy good! Thank you so much for this magnificent recepie! I did it passed weekend for a bunch of non vegans and they all were quite amazed that a vegan cake could taste that good 😉
    Reply

  50. Christina

    I made this last night and it didn’t turn into cake at all. I baked it 20 minutes longer than instructed and even turned up the heat, but it’s still a big glob of goo. Sad.
    Reply

    • Jennifer @ Show Me the Yummy

      I’m so sorry it didn’t turn out for you! I’ve made this cake 5 different times and have never had an issue (you can also see in the video how it turns out). Make sure that the zucchini is loosely packed! I hope that helps! 🙂

    • Jennifer @ Show Me the Yummy

      It should!! I can’t guarantee the results, however, since I’ve never tried it!

  53. Diane

    5 stars I made this incredibly yummy, moist cake. I baked in a 9×9 square for just about 30 minutes. Always looking for healthy recipes, no added sugar and possibly flourless. I highly recommend this recipe.
    Reply

  56. Jerry

    Hi Jennifer. What’s the desired quantity of chocolate chips? It is not mentioned in the ingredients, only the dark chocolate is. Thanks! 🙂
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Jerry! It’s 1/2 cup chocolate TOTAL + more for topping, if desired. You can use chocolate chunks or chips! 🙂 I hope that helps! Enjoy!

  57. Cathy

    Not a vegan… other chocolate to use? Also, allergic to almonds… hence no almond butter. What to substitute for that? Thanks!
    Reply

    • Jennifer @ Show Me the Yummy

      You can use whatever chocolate you like! Milk, dark, semi-sweet… anything! You could use any all natural runny nut butter (peanut butter, cashew butter, sunflower seed butter, etc). I hope that helps!

  58. Sharon

    Is it possible to leave out or cut way down on the maple syrup? I know it will affect the taste. Will the cake still bake ok?
    Reply

    • Jennifer @ Show Me the Yummy

      You could MAAAAYBE cut it in half (about 3 tablespoons), but if you can I’d really recommend leaving it as is! 🙂

  61. Lindsay

    Looks great, but do you think I could leave out the banana and it still work fine? Do you have a substitution you’d recommend?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Lindsay! You can’t taste the banana at all and it really does give this cake the best texture. If banana isn’t an option, you could try 1 egg or 1/2 cup applesauce/pumpkin puree and you SHOULD be just fine, but I can’t guarantee the results. 🙂 Enjoy!!

  62. Brittany

    I love when I have all the ingredients for a recipe already at the house!! Crazy question but I’m thinking of leaving the coco out for a “less super chocolate but still delish cake.” Either way I’m sooo excited for this cake! Thanks
    Reply

    • Jennifer @ Show Me the Yummy

      I wouldn’t recommend leaving the cocoa out… not sure it would hold up without it. It’s not super chocolatey 🙂 I hope you love it!

  63. Michelle

    Had it not been in the title, I would’ve never guessed there was zucchini in this delicious cake! It looks so mouthwatering – and I love that it’s healthy, aka room for me to eat more than just a slice! Can’t wait to make.
    Reply
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