Paleo Chocolate Zucchini Cake (with Raw Chocolate Frosting)

chocolate zucchini cake with chocolate icing and rasberries on white marble table
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I’ve been getting loads of fresh zucchini in my CSA box each week so I decided this week calls for a treat!! I’ve been staying away from grains lately, so I went the paleo route on this one. I worked hard on this one to ensure it is moist, full of good ingredients and bit of protein so you don’t get a crash after eating it. I think you’ll just love this simple to make Chocolate Zucchini Cake…

 

I chose to make this Paleo chocolate zucchini cake wearing one of my favorite tee shirts and share a photo of what I look like cooking on a typical weekend with you all. If you love this tee find it here. I almost caused a car wreck when wearing this out walking, so do proceed with caution!

Why zucchini chocolate cake?

I love that this zucchini chocolate cake is made with all cleaner ingredients and the zucchini makes the cake super moist, while adding fiber and a higher nutrient content.

How to make chocolate cake at home?

It seems like it would be labor intensive, but this cake does not require much more than a box cake. One time saving trick: wash, roughly chop your zucchini and instead of shredding by hand, throw it in your vitamix or food processor and let the machine do the work!

What frosting for chocolate cake?

I love the simple, real food frosting below. The fat in the coconut butter will help balance blood sugar so you don’t get the spike and crash that a typical frosting would yield.

5 from 9 votes
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Paleo Chocolate Zucchini Cake (with Raw Chocolate Frosting)

This paleo chocolate zucchini cake is so moist, delicious and simple to make. It is loaded with real food ingredients, including healthy fats and protein. 
Course Dessert
Keyword paleo, raw, chocolate cake,
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings

Ingredients

  • 2 cups finely shredded zucchini
  • 3 tbsp ground flax seed
  • 3 tbsp coconut flour
  • 1/4 cup raw cacao powder
  • 1/2 tsp baking powder
  • 1 pinch sea salt
  • 1 tsp cinnamon optional
  • 2 large eggs sub flax eggs if making vegan
  • 1/2 cup sunflower butter or almond butter
  • 1/4 cup + 2 tbsp honey or maple syrup
  • 1/4 cup chocolate chips optional, but delicious

For the raw frosting

  • 1/2 cup coconut butter
  • 1/4 cup maple syrup or honey (or I use 1/8 cup sweetener+ 1/8 tsp stevia)
  • 2 tsp vanilla
  • 1-2 tbsp dairy free milk start with 1
  • 2 tbsp raw cacao powder

Instructions

  1. Shred 2 cups of zucchini, squeeze out excess water and place into a small bowl and set aside.

  2. Preheat oven to 375 degrees F and lightly grease an 8x8 or 9x9 pan, depending on desired thickness. These work great as cupcakes/muffins too!!
  3. In a small bowl whisk together the coconut flour, flax seed, cacao powder, baking powder, and sea salt.

  4. In a large bowl whisk the eggs until they are light and fluffy.

  5. Next combine the sunflower seed butter and maple syrup until smooth.
  6. Add the zucchini to the wet mixture.

  7. Fold the dry ingredients into the wet and combine briefly. Add chocolate chips, if desired.
  8. Spread evenly into cake pan or scoop about  ¼ cup of the muffin mixture into each muffin cup.
  9. Bake for 35 minutes. When toothpick comes out clean- cake is done!!

  10. Allow to cool completely before frosting.

For the frosting

  1. Blend all ingredients well in a vitamix or food processor. You will have to scrape the edges and blend several times until smooth.  

  2. Add second tbsp of milk if needed to thin frosting. 

  3. Top cake or cupcakes and enjoy!

Recipe Notes

These  are my favorite brands which I used making this recipe: 

 Coconut Flour

ground flax

raw cacao powder

baking powder

fine sea salt

cinnamon 

 pastured  eggs

 honey

sunflower seed butter

coconut butter

I love using a spring form pan when baking cakes because it provides a built in plate for the cake to sit on. It typically shortens bake time so watch your cake very closely the last ten minutes!

I love my Vitamix, but I think any food processor will work for frosting. 

Cake will keep covered on counter top for 2 days. Store in refrigerator after 3 days. 

Option: 1/4 cup chocolate chips 

This post was originally published on Jul 15, 2013 

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Melissa Schollaert is a Holistic Health & Nutrition Counselor and founder of Real Nutritious Living. Helping others achieve their health goals to attain their healthiest, happiest life is her greatest ambition.

Author: Melissa Schollaert

I'm Melissa—Holistic Health Coach & loving mama. My passion is to help others thrive through strategic eating (not dieting), living a toxic free life & creating healthier families.

28 thoughts on “Paleo Chocolate Zucchini Cake (with Raw Chocolate Frosting)”

    1. Hi Karen, that’s a great question and of course it always depends on serving size as well as ingredients used. I wish I could say yes, but they’re upgraded cleaner desserts that I recommend in moderation. And I will add adding nutrition info to posts to my suggestion list and see what I can do.
      Also, if there’s one in particular, LMK and we can figure it out 🙂

  1. That raw frosting sounds just divine. I wanna make it just to lick the spoon! Love all the ingredients in this one. I’m just not sure I could make mine as pretty as yours!

  2. Oooohhhh you’ve got me swooning over that beautiful chocolate frosting! I love chocolate zucchini cake – it’s one of my favorites and you can’t go wrong with all of that glorious chocolate goodness on top. Yum!

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