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Zucchini Chocolate Cake (No Flour)

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A rich, moist flourless chocolate cake made with zucchini for natural softness and a fudgy, brownie-like texture.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30–35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: International
  • Diet: Gluten Free

Ingredients

  • 2 cups finely grated zucchini (moisture squeezed out)
  • 200 g dark chocolate (70% cocoa), chopped
  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 180°C (350°F). Grease and line an 8-inch cake pan.
  2. Grate zucchini finely and squeeze out excess moisture.
  3. Melt dark chocolate and butter together until smooth, then cool slightly.
  4. Whisk eggs and sugar until pale and slightly thickened.
  5. Mix melted chocolate into egg mixture, then add vanilla extract.
  6. Sift in cocoa powder, baking soda, and salt. Fold gently to combine.
  7. Fold in grated zucchini evenly.
  8. Pour batter into pan and smooth the top.
  9. Bake for 30–35 minutes until center is set with moist crumbs.
  10. Cool in pan for 10 minutes, then transfer to a rack to cool completely before serving.

Notes

  • Squeeze zucchini well to avoid excess moisture.
  • Do not overmix to keep texture tender.
  • Cake becomes fudgier after chilling.
  • Can add nuts or chocolate chips for variation.
  • Works well with a simple glaze or powdered sugar topping.

Nutrition

Find it online: https://savorymomskitchen.com/zucchini-chocolate-cake-no-flour/