Chocolate Zucchini Cake Diabetic Friendly
Indulge in a rich and moist dessert with this Chocolate Zucchini Cake that's perfectly designed to be diabetic-friendly! This guilt-free delight features wholesome almond flour, unsweetened cocoa powder, and a natural, zero-calorie sweetener like erythritol or monk fruit for a low-carb and sugar-free treat. The star ingredient, grated zucchini, adds moisture and nutrients without compromising on its decadent chocolate flavor. A touch of vanilla and a sprinkle of optional sugar-free chocolate chips elevate every bite. Ready in under an hour, this easy-to-make recipe is perfect for satisfying your sweet tooth without the sugar spike. Serve it as a healthy snack or dessert, and enjoy it guiltlessly with family and friends!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Granulated erythritol or monk fruit sweetener
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 2 teaspoons Vanilla extract
- 0.25 cup Coconut oil, melted
- 1.5 cups Grated zucchini (excess moisture squeezed out)
- 0.5 cup Sugar-free chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or line it with parchment paper.
In a large mixing bowl, whisk together the almond flour, unsweetened cocoa powder, granulated erythritol or monk fruit sweetener, baking soda, baking powder, and salt.
In another bowl, beat the eggs, then add the unsweetened almond milk, vanilla extract, and melted coconut oil. Mix until smooth and well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring until fully incorporated and smooth. Be careful not to overmix.
Fold in the grated zucchini, ensuring it's evenly distributed throughout the batter. If desired, gently fold in sugar-free chocolate chips for extra sweetness.
Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Slice into 12 equal pieces and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 25% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 216 mg | 9% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 1.4 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 308 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
