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


  • 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


  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


 pastured  eggs


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