If you’re a fan of decadent, fudgy chocolate desserts but are watching your carb intake, you’re going to love this Low Carb Chocolate Zucchini Cake! It’s rich, incredibly moist, and completely grain-free, making it the perfect guilt-free indulgence.
Why This Will Be Your New Favorite Cake
- Moist. Zucchini gives this cake a soft, fudgy texture.
- Low Carb . A dessert made with almond flour and sugar-free sweetener.
- Chocolate Lover Approved. Rich cocoa and melty chocolate chips in every bite.
- Sneaky Veggies. Even picky eaters won’t notice the zucchini!
- Gluten Free . Perfect for those following keto, paleo, or GF diets.
This is the kind of cake you make when you want something sweet, satisfying, and surprisingly healthy. Whether you’re hosting a brunch, celebrating a birthday, or simply treating yourself, this cake is a winner!
Do You Peel Zucchini For Baking?
It depends on the recipe and personal preference. Some recipes call for peeled zucchini while others do not. If the recipe calls for peeled zucchini, it is best to peel it.
If the recipe does not call for peeled zucchini, it is up to personal preference. Zucchini skin is edible and can add fiber to the dish. For this Zucchini Cake recipe, I chose not to peel the zucchini.
Is Baking With Zucchini Healthy?
Honestly, it depends on what you’re preparing with it. Baking with zucchini can be a healthy way to incorporate more veggies into your diet. Zucchini is a low-calorie, low-carb food that is high in fiber and vitamins. It is also a good source of antioxidants and minerals.
Ingredients You’ll Need
- Almond Flour - A grain-free, low carb flour that keeps the cake light and tender.
- Cocoa Powder - Use unsweetened cocoa powder for deep chocolate flavor.
- Zucchini - Grated and lightly squeezed. No need to peel!
- Eggs - Provide structure and moisture.
- Sugar-Free Sweetener - Erythritol, monk fruit, or allulose work great.
- Baking Powder - Helps the cake rise and stay fluffy.
- Salt - Enhances the chocolate and balances sweetness.
- Vanilla Extract - Adds warm, aromatic flavor.
- Coconut Oil or Butter - Fat keeps the cake rich and delicious.
- Sugar-Free Chocolate Chips (optional) - For melty pockets of chocolate goodness.
How To Make Chocolate Zucchini Cake
- Prep the Zucchini. Grate the zucchini using the fine side of a box grater. Lightly squeeze out the excess water with your hands or a towel, but don’t overdo it. You want some moisture left for a soft texture.
- Mix the Dry Ingredients. In a large bowl, whisk together the almond flour, cocoa powder, sweetener, baking powder, and salt until well combined and lump-free.
- Add Wet Ingredients. Stir in the eggs, melted coconut oil (or butter), and vanilla extract. Mix until you get a smooth batter.
- Fold in Zucchini and Chocolate Chips. Gently fold the grated zucchini and chocolate chips (if using) into the batter. It might look thick at first, but the zucchini will release moisture as it bakes.
- Bake to Perfection. Pour the batter into a greased 8x8 inch pan and smooth the top. Bake at 350°F for 30–35 minutes, or until a toothpick inserted in the center comes out mostly clean. A few moist crumbs are okay.
- Cool and Slice. Let the cake cool in the pan before slicing. Enjoy as-is or with a dusting of powdered sweetener or keto whipped cream.
Tips And Tricks
Want to guarantee a perfect low carb chocolate zucchini cake every time? Here are some helpful tips:
- Don’t Over-Squeeze the Zucchini. You want it damp, not dry. Too much water removed = dry cake.
- Use Room Temperature Eggs. They blend better with the batter and create a smoother texture.
- Let it Cool Before Slicing. The cake sets up as it cools, making it easier to cut cleanly.
- Use a Metal Pan. It conducts heat better and helps bake the cake evenly.
- Add a Ganache Topping. For extra indulgence, top with a sugar-free chocolate ganache or cream cheese frosting!
Variations
Once you master the base recipe, try these delicious variations:
- Add nuts - You can add chopped nuts such as pecans, walnuts, or almonds to the batter for added texture and flavor.
- Stir in chocolate chips - Mixing in chocolate chips can add a nice burst of chocolate flavor.
- Top with frosting - You can add chocolate or cream cheese frosting to the cake to make it even more decadent.
What To Enjoy With It
This rich, fudgy cake is fantastic on its own, but here are some keto-friendly pairings to round out the experience:
- Whipped Coconut Cream - Light, fluffy, and dairy-free.
- Keto Ice Cream - Chocolate or vanilla flavors are perfect partners.
- Fresh Berries - Raspberries or strawberries add a pop of tartness.
- Almond Milk Latte - Great for an afternoon treat.
- Cream Cheese Frosting - Low carb and ultra decadent.
How Long Is Zucchini Cake Good For?
Chocolate zucchini cake can last for several days if stored properly. Here are a few tips to help prolong the shelf life of your cake:
- Keep the cake covered. Cover the cake with plastic wrap or aluminum foil to keep it fresh.
- Refrigerate the cake. Place the cake in the refrigerator to slow down the growth of bacteria. This will help to keep the cake fresh for up to 5 days.
- Freeze the cake - If you won’t be able to eat the cake within a few days, you can also freeze it for up to 3 months. Just be sure to wrap it tightly in plastic wrap or aluminum foil before freezing.
Our Best Zucchini Recipes
- Lemon Zucchini Bread
- Indian Zucchini Kheer
- Zucchini Brownies
- Apple Zucchini Salad
- Zucchini Pancakes
This low carb chocolate zucchini cake is the perfect way to enjoy a sweet treat while still sticking to your healthy eating goals. And, with the added bonus of hidden vegetables, it’s a great option for picky eaters as well!
Zucchini Cake | Chocolate Zucchini Cake Recipe
Ingredients
- ▢ 1 1/2 cups Almond Flour
- ▢ 1/2 cup Unsweetened Cocoa Powder
- ▢ 1 cup Zucchini , finely grated and drained
- ▢ 3 Eggs
- ▢ 1/2 cup Granulated Sugar
- ▢ 1 1/2 tsp Baking Powder
- ▢ 1/4 tsp Kosher Salt
- ▢ 1 tsp Vanilla Extract
- ▢ 1/4 cup Coconut Oil , melted
- ▢ 1/3 cup Sugar Free Chocolate Chips
Instructions
- Prep the Zucchini. Grate the zucchini using the fine side of a box grater. Lightly squeeze out the excess water with your hands or a towel, but don’t overdo it. You want some moisture left for a soft texture.
- Mix the Dry Ingredients. In a large bowl, whisk together the almond flour, cocoa powder, sweetener, baking powder, and salt until well combined and lump-free.
- Add Wet Ingredients. Stir in the eggs, melted coconut oil (or butter), and vanilla extract. Mix until you get a smooth batter.
- Fold in Zucchini and Chocolate Chips. Gently fold the grated zucchini and chocolate chips (if using) into the batter. It might look thick at first, but the zucchini will release moisture as it bakes.
- Bake to Perfection. Pour the batter into a greased 8x8 inch pan and smooth the top. Bake at 350°F for 30–35 minutes, or until a toothpick inserted in the center comes out mostly clean. A few moist crumbs are okay.
- Cool and Slice. Let the cake cool in the pan before slicing. Enjoy as-is or with a dusting of powdered sweetener or keto whipped cream.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
If you’re a fan of decadent, fudgy chocolate desserts but are watching your carb intake, you’re going to love this Low Carb Chocolate Zucchini Cake! It’s rich, incredibly moist, and completely grain-free, making it the perfect guilt-free indulgence.
Why This Will Be Your New Favorite Cake
- Moist. Zucchini gives this cake a soft, fudgy texture.
- Low Carb . A dessert made with almond flour and sugar-free sweetener.
- Chocolate Lover Approved. Rich cocoa and melty chocolate chips in every bite.
- Sneaky Veggies. Even picky eaters won’t notice the zucchini!
- Gluten Free . Perfect for those following keto, paleo, or GF diets.
This is the kind of cake you make when you want something sweet, satisfying, and surprisingly healthy. Whether you’re hosting a brunch, celebrating a birthday, or simply treating yourself, this cake is a winner!
Do You Peel Zucchini For Baking?
It depends on the recipe and personal preference. Some recipes call for peeled zucchini while others do not. If the recipe calls for peeled zucchini, it is best to peel it.
If the recipe does not call for peeled zucchini, it is up to personal preference. Zucchini skin is edible and can add fiber to the dish. For this Zucchini Cake recipe, I chose not to peel the zucchini.
Is Baking With Zucchini Healthy?
Honestly, it depends on what you’re preparing with it. Baking with zucchini can be a healthy way to incorporate more veggies into your diet. Zucchini is a low-calorie, low-carb food that is high in fiber and vitamins. It is also a good source of antioxidants and minerals.
Ingredients You’ll Need
- Almond Flour - A grain-free, low carb flour that keeps the cake light and tender.
- Cocoa Powder - Use unsweetened cocoa powder for deep chocolate flavor.
- Zucchini - Grated and lightly squeezed. No need to peel!
- Eggs - Provide structure and moisture.
- Sugar-Free Sweetener - Erythritol, monk fruit, or allulose work great.
- Baking Powder - Helps the cake rise and stay fluffy.
- Salt - Enhances the chocolate and balances sweetness.
- Vanilla Extract - Adds warm, aromatic flavor.
- Coconut Oil or Butter - Fat keeps the cake rich and delicious.
- Sugar-Free Chocolate Chips (optional) - For melty pockets of chocolate goodness.
How To Make Chocolate Zucchini Cake
- Prep the Zucchini. Grate the zucchini using the fine side of a box grater. Lightly squeeze out the excess water with your hands or a towel, but don’t overdo it. You want some moisture left for a soft texture.
- Mix the Dry Ingredients. In a large bowl, whisk together the almond flour, cocoa powder, sweetener, baking powder, and salt until well combined and lump-free.
- Add Wet Ingredients. Stir in the eggs, melted coconut oil (or butter), and vanilla extract. Mix until you get a smooth batter.
- Fold in Zucchini and Chocolate Chips. Gently fold the grated zucchini and chocolate chips (if using) into the batter. It might look thick at first, but the zucchini will release moisture as it bakes.
- Bake to Perfection. Pour the batter into a greased 8x8 inch pan and smooth the top. Bake at 350°F for 30–35 minutes, or until a toothpick inserted in the center comes out mostly clean. A few moist crumbs are okay.
- Cool and Slice. Let the cake cool in the pan before slicing. Enjoy as-is or with a dusting of powdered sweetener or keto whipped cream.
Tips And Tricks
Want to guarantee a perfect low carb chocolate zucchini cake every time? Here are some helpful tips:
- Don’t Over-Squeeze the Zucchini. You want it damp, not dry. Too much water removed = dry cake.
- Use Room Temperature Eggs. They blend better with the batter and create a smoother texture.
- Let it Cool Before Slicing. The cake sets up as it cools, making it easier to cut cleanly.
- Use a Metal Pan. It conducts heat better and helps bake the cake evenly.
- Add a Ganache Topping. For extra indulgence, top with a sugar-free chocolate ganache or cream cheese frosting!
Variations
Once you master the base recipe, try these delicious variations:
- Add nuts - You can add chopped nuts such as pecans, walnuts, or almonds to the batter for added texture and flavor.
- Stir in chocolate chips - Mixing in chocolate chips can add a nice burst of chocolate flavor.
- Top with frosting - You can add chocolate or cream cheese frosting to the cake to make it even more decadent.
What To Enjoy With It
This rich, fudgy cake is fantastic on its own, but here are some keto-friendly pairings to round out the experience:
- Whipped Coconut Cream - Light, fluffy, and dairy-free.
- Keto Ice Cream - Chocolate or vanilla flavors are perfect partners.
- Fresh Berries - Raspberries or strawberries add a pop of tartness.
- Almond Milk Latte - Great for an afternoon treat.
- Cream Cheese Frosting - Low carb and ultra decadent.
How Long Is Zucchini Cake Good For?
Chocolate zucchini cake can last for several days if stored properly. Here are a few tips to help prolong the shelf life of your cake:
- Keep the cake covered. Cover the cake with plastic wrap or aluminum foil to keep it fresh.
- Refrigerate the cake. Place the cake in the refrigerator to slow down the growth of bacteria. This will help to keep the cake fresh for up to 5 days.
- Freeze the cake - If you won’t be able to eat the cake within a few days, you can also freeze it for up to 3 months. Just be sure to wrap it tightly in plastic wrap or aluminum foil before freezing.
Our Best Zucchini Recipes
- Lemon Zucchini Bread
- Indian Zucchini Kheer
- Zucchini Brownies
- Apple Zucchini Salad
- Zucchini Pancakes
This low carb chocolate zucchini cake is the perfect way to enjoy a sweet treat while still sticking to your healthy eating goals. And, with the added bonus of hidden vegetables, it’s a great option for picky eaters as well!
Zucchini Cake | Chocolate Zucchini Cake Recipe
Ingredients
- ▢ 1 1/2 cups Almond Flour
- ▢ 1/2 cup Unsweetened Cocoa Powder
- ▢ 1 cup Zucchini , finely grated and drained
- ▢ 3 Eggs
- ▢ 1/2 cup Granulated Sugar
- ▢ 1 1/2 tsp Baking Powder
- ▢ 1/4 tsp Kosher Salt
- ▢ 1 tsp Vanilla Extract
- ▢ 1/4 cup Coconut Oil , melted
- ▢ 1/3 cup Sugar Free Chocolate Chips
Instructions
- Prep the Zucchini. Grate the zucchini using the fine side of a box grater. Lightly squeeze out the excess water with your hands or a towel, but don’t overdo it. You want some moisture left for a soft texture.
- Mix the Dry Ingredients. In a large bowl, whisk together the almond flour, cocoa powder, sweetener, baking powder, and salt until well combined and lump-free.
- Add Wet Ingredients. Stir in the eggs, melted coconut oil (or butter), and vanilla extract. Mix until you get a smooth batter.
- Fold in Zucchini and Chocolate Chips. Gently fold the grated zucchini and chocolate chips (if using) into the batter. It might look thick at first, but the zucchini will release moisture as it bakes.
- Bake to Perfection. Pour the batter into a greased 8x8 inch pan and smooth the top. Bake at 350°F for 30–35 minutes, or until a toothpick inserted in the center comes out mostly clean. A few moist crumbs are okay.
- Cool and Slice. Let the cake cool in the pan before slicing. Enjoy as-is or with a dusting of powdered sweetener or keto whipped cream.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Zucchini Cake | Chocolate Zucchini Cake Recipe
Ingredients
- 1 1/2 cups Almond Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 cup Zucchini finely grated and drained
- 3 Eggs
- 1/2 cup Granulated Sugar
- 1 1/2 tsp Baking Powder
- 1/4 tsp Kosher Salt
- 1 tsp Vanilla Extract
- 1/4 cup Coconut Oil melted
- 1/3 cup Sugar Free Chocolate Chips
Instructions
- Prep the Zucchini. Grate the zucchini using the fine side of a box grater. Lightly squeeze out the excess water with your hands or a towel, but don’t overdo it. You want some moisture left for a soft texture.
- Mix the Dry Ingredients. In a large bowl, whisk together the almond flour, cocoa powder, sweetener, baking powder, and salt until well combined and lump-free.
- Add Wet Ingredients. Stir in the eggs, melted coconut oil (or butter), and vanilla extract. Mix until you get a smooth batter.
- Fold in Zucchini and Chocolate Chips. Gently fold the grated zucchini and chocolate chips (if using) into the batter. It might look thick at first, but the zucchini will release moisture as it bakes.
- Bake to Perfection. Pour the batter into a greased 8x8 inch pan and smooth the top. Bake at 350°F for 30–35 minutes, or until a toothpick inserted in the center comes out mostly clean. A few moist crumbs are okay.
- Cool and Slice. Let the cake cool in the pan before slicing. Enjoy as-is or with a dusting of powdered sweetener or keto whipped cream.
Zucchini Cake | Chocolate Zucchini Cake Recipe https://twosleevers.com/zucchini-cake/
If you’re a steak lover, then you know that the right sauce can make all the difference in your meal. While there are many different types of sauces that pair well with steak, a homemade steak sauce recipe can be the perfect finishing touch to your meal.
Why You’ll Love It On Your Steak
- Fast. A flavorful homemade steak sauce that’s ready to enjoy in under 30 minutes.
- Easy. Mix all of the ingredients together in a pan, warm to help meld the flavors, chill, and enjoy.
- Versatile. Adjust the amounts of each ingredient you use to create the perfect accompaniment for your steak.
- Delicious. Sweet, salty, umami, and slightly sour, the layers of flavor come together to create something truly special.
Making your own steak sauce at home is an easy way to elevate your steak dinner to restaurant quality. This recipe is simple and quick to make, and the end result is a delicious sauce that pairs perfectly with a juicy steak. Give it a try the next time you’re grilling up some steaks, and impress your dinner guests with your culinary skills!
What Sauces Are Good With Steak?
Many people will argue that if you have a perfectly cooked, high-quality steak, you don’t need any sauce. I tend to agree with this sentiment, but let’s be honest. Not every steak is the best quality, and sometimes we don’t achieve perfection in the kitchen.
So, when your steak needs just a little bit of help, these are some of the most commonly used steak sauces:
- Chimichurri Sauce - This Argentinian sauce is made with fresh herbs, garlic, olive oil, and vinegar. It has a bright and fresh flavor that pairs well with the bold flavor of the steak.
- Peppercorn Sauce - This sauce is made with cream, beef broth, and crushed peppercorns. It has a slightly spicy and tangy flavor that complements the richness of the steak.
- Mushroom Sauce -This sauce is made with sautéed mushrooms, beef broth, cream, and red wine. It has a savory and earthy flavor that pairs well with the meaty flavor of the steak.
- Red Wine Sauce - This sauce is made with red wine, beef broth, butter, and shallots. It has a deep and rich flavor that complements the flavor of a good steak.
- Garlic Butter Sauce- This simple sauce is made with butter, garlic, and herbs. It has a rich and savory flavor that complements the flavor of the steak.
Sometimes it’s nice just to keep things simple and truly let the flavors of the steak sing. For the occasions I want some traditional flavors, I reach for this delicious homemade steak sauce recipe.
What Is Steak Sauce Made Of?
- Ketchup - Provides a sweet, tangy tomato base that gives the sauce its body and richness.
- Worcestershire sauce - Adds deep umami flavor, subtle tang, and savory complexity essential to traditional steak sauce.
- Brown sugar - Balances out acidity and tang with a warm, molasses-like sweetness, giving the sauce depth and smoothness.
- Dijon mustard - Contributes sharpness, mild heat, and slight creaminess to round out the sauce.
- Apple cider vinegar - Adds bright acidity to cut through richness and balance flavors, enhancing the tangy profile.
- Garlic powder - Infuses savory aromatic warmth without the harsh bite of fresh garlic.
- Onion powder - Provides mellow, sweet-savory onion notes, enhancing the overall flavor complexity.
How To Make This Steak Sauce Recipe
- Combine Ingredients. In a medium bowl, whisk together ketchup, Worcestershire sauce, brown sugar, Dijon mustard, apple cider vinegar, garlic powder, and onion powder until smooth and fully blended.
- Adjust Seasoning. Taste the sauce and adjust if needed. For more sweetness, add an extra teaspoon of brown sugar. For additional tang, add a splash more apple cider vinegar.
- Store and Chill. Transfer the sauce to a jar or an airtight container. Refrigerate for at least 1 hour before serving to allow flavors to meld.
- Serve. Use as a dipping sauce for steak, chicken, or burgers, or brush onto grilled meats as a finishing glaze.
Tips And Variations
Creating your own steak sauce is simple, but these tips will ensure it turns out perfectly balanced and packed with flavor every time:
- Make it spicy. If you prefer a spicier sauce, you can add a pinch of cayenne pepper or a splash of hot sauce.
- Add some richness. For a richer sauce, you can add a tablespoon of butter at the end of cooking and whisk it in until it has melted.
- Double it up. This sauce isn’t only good with steak. Double the recipe so you can keep extra steak sauce in the fridge to use later!
What To Serve It With
Steak sauce is a versatile condiment that can complement a variety of dishes beyond just steak. Here are some unexpected things that pair nicely with this homemade sauce:
- Grilled or roasted vegetables - Drizzle steak sauce over grilled or roasted vegetables like asparagus, bell peppers, or mushrooms for an extra boost of flavor.
- Burgers - Top your burger with a dollop of steak sauce for a delicious twist on the classic condiments.
- Pork chops - Pork chops pair well with steak sauce, especially if they are grilled or roasted.
- Meatloaf - A rich steak sauce can add depth and flavor to a classic meatloaf recipe.
- Fries and chips - Dip your fries or chips in steak sauce for a tangy and savory snack.
- Sandwiches - Use steak sauce as a spread on sandwiches, such as roast beef or turkey.
- Grilled chicken - Steak sauce can be a great marinade for grilled chicken or used as a finishing sauce to add some extra flavor.
How Long Does It Last?
Homemade steak sauce should be stored in an airtight container in the refrigerator. Don’t be afraid to double up on this recipe! It can last for up to one week when stored properly.
Can You Freeze It?
Yes, you can freeze homemade steak sauce. Freezing can help to extend the shelf life of the sauce and prevent it from spoiling. To freeze homemade steak sauce, simply transfer it to an airtight container or freezer-safe zip-top bag and store it in the freezer.
When properly stored in the freezer, homemade steak sauce can last for up to 3-4 months.
More Sauce Recipes
- Keto Alfredo Sauce
- Tamarind Sauce
- Big Mac Sauce
- Tzatziki Sauce
- Peppercorn Sauce
- Homemade Pizza Sauce
- Salsa Roja
Steak Sauce Recipe | Homemade Steak Sauce
Ingredients
- ▢ 1 cup Ketchup
- ▢ 1/4 cup Worcestershire Sauce
- ▢ 3 tbsp Brown Sugar
- ▢ 2 tbsp Dijon Mustard
- ▢ 2 tbsp Apple Cider Vinegar
- ▢ 1 tsp Garlic Powder
- ▢ 1 tsp Onion Powder
Instructions
- Combine Ingredients. In a medium bowl, whisk together ketchup, Worcestershire sauce, brown sugar, Dijon mustard, apple cider vinegar, garlic powder, and onion powder until smooth and fully blended.
- Adjust Seasoning. Taste the sauce and adjust if needed. For more sweetness, add an extra teaspoon of brown sugar. For additional tang, add a splash more apple cider vinegar.
- Store and Chill. Transfer the sauce to a jar or an airtight container. Refrigerate for at least 1 hour before serving to allow flavors to meld.
- Serve. Use as a dipping sauce for steak, chicken, or burgers, or brush onto grilled meats as a finishing glaze.
