Healthy Zucchini Cake Recipe
This Healthy Zucchini Cake is vegan, gluten free, flourless, and loaded with almond butter, dark chocolate, and zucchini!
Servings: 8 people
Calories: 326kcal
Ingredients
- 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)
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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Nutrition
Calories: 326kcal | Carbohydrates: 27g | Protein: 9g | Fat: 22g | Saturated Fat: 4g | Sodium: 218mg | Potassium: 555mg | Fiber: 7g | Sugar: 14g | Vitamin A: 70IU | Vitamin C: 6.8mg | Calcium: 148mg | Iron: 3.3mg
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