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
- 1 cup natural almond butter unsalted
- 1/3 cup pure maple syrup
- 1/2 cup ripe mashed banana
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1/2 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)
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.
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