I finally got a chance to revamp my favourite cake! This version is moist and also light so it’s not as dense as the previous versions i’ve made, and i’ve made this several times! The key ingredients are the zucchini and the nut butter. It’s basically a mix between a bread and a brownie. This cake is paleo approved and contains one zucchini, you wouldn’t even know it’s in there. I think it’s the perfect way to sneak in your veggies and eat chocolate!

Prep time
Cook time
Total time
Serves: 10 Servings
  • 1 medium zucchini
  • 2 organic cage free eggs
  • ¾ cup natural almond butter or any nut butter
  • ½ cup raw honey, melted
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 2 tbsp coconut flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ cup natural cocoa powder
  • Pinch of sea salt
  • ¼ cup dairy free chocolate chips, plus more for topping
  1. Preheat oven to 350°F and line or grease a 9x5 loaf pan.
  2. Grate zucchini into a bowl, then use a paper towel to squeeze out the excess moisture. This is essential because you don’t want your cake to be runny or stay in the oven longer than the baking time. Set aside.
  3. Whisk eggs in a large bowl. Add in almond butter, honey, vanilla, cinnamon and grated zucchini and mix gently until the wet ingredients are incorporated.
  4. Sift in coconut flour, baking powder, baking soda, cocoa powder and sea salt, then mix until the batter is smooth. Add in chocolate chips.
  5. Pour batter into the prepared loaf pan and top with more chocolate chips (optional). Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let it cool at room temperature before serving.


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