Chocolate Zucchini Cake

Chocolate Zucchini Cake

THIS cake! What’s not to love about chocolate?! The zucchini really adds a great flavor too. And, don’t forget the TOPPINGS!!


Makes 15 servings
345 calories / 16F / 45C / 5P / per serving


  • 2 cups white whole-wheat flour

  • ¾ cup cocoa powder

  • 2 tsp. baking soda

  • 1 tsp. baking powder

  • 1 tsp. cinnamon

  • ½ sp. sea salt

  • 1 cup raw honey

  • ¾ cup coconut oil, softened

  • ½ cup coconut sugar

  • 4 whole eggs

  • ¾ cup unsweetened applesauce

  • 3 cups grated zucchini

  • 1 cup dark chocolate chips

Optional topping (not included in macros):

  • Heavy whipping cream

  • Coconut Milk whipping cream

  • Reddi Wip

  • Protein ice cream

  • Fresh berries

  • Frosting


1. Preheat oven to 350 degrees.

2. Combine the flour, cocoa powder, baking soda, baking powder, cinnamon and salt in a large bowl. Set aside.

3. In a separate bowl beat the honey, coconut oil and coconut sugar together. Beat in the eggs and applesauce. Stir in the grated zucchini squash. Add to dry the ingredients and mix until just combined. Fold in the chocolate chips. 

4. Pour the batter into a greased 9x13 baking dish or Bundt cake pan. Bake for 40 minutes (might need more time in the Bundt cake pan). Test with a toothpick.

5. Top with heavy whipping cream, coconut milk whipping cream, Reddi Wip, protein ice cream, fresh berries or your favorite frosting.

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