Healthy Chocolate Zucchini Cake

Chocolate zucchini cake is a moist and fluffy keto chocolate cake with zucchini. Made with coconut flour and almond flour, this keto zucchini cake is low carb and healthy, with a vegan option!
If you’ve never had a chocolate cake made with vegetables before, now is the time to do so. Adding zucchini to a chocolate cake is a sneaky way to hide some greens. You won’t be able to taste it, and it adds extra moisture to the cake.
For a healthy chocolate zucchini cake, you’ll be surprised at how good it is. The texture is super moist, with a tender crumb. You won’t taste an ounce of zucchini at all, just a rich, chocolate flavor. Seriously, it is the best keto chocolate zucchini cake.
An easy recipe for a healthy chocolate zucchini cake that happens to be keto and vegan! This keto chocolate zucchini cake is low carb and sugar free, but you'd never tell- it's so moist and with a tender crumb!

INGREDIENTS:

• 1/4 cup coconut flour
• 1/4 cup cocoa powder
• 1/2 cup granulated sweetener of choice
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 cup shredded zucchini about 1 medium zucchini
• 3 large eggs
• 3 tbsp coconut oil melted
• 3 tbsp hot liquid of choice water or milk

INSTRUCTIONS:

1. Preheat the oven to 180C/350. Grease an 6-inch cake pan and set aside.
2. In a large mixing bowl, sift your coconut flour and cocoa powder. Add your granulated sweetener, baking powder and baking soda, and mix well. Then, add your shredded zucchini, eggs, coconut oil, warm water and mix until just combined.
3. Pour the batter in the greased pan and bake for 25-30 minutes, or until a skewer comes out clean from the center. Allow the cake to cool in the pan for 5 minutes, before transferring to a wire rack to cool completely. 
4. Once the chocolate zucchini cake has cooled, add the optional frosting and slice into pieces. 

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