Low-carb Chocolate Zucchini Cake

Moist, rich, flourless chocolate cake

A hand holding a knife cuts a slice off of a low-carb chocolate zucchini cake drizzled with protein chocolate ganache.
Goal shape
Total time 60 mins
Difficulty Easy
Nutritional value (per portion)
kcal 181
Protein 11 g
Fat 13 g
CARBOHYDRATES 3 g
Ingredients …

1 Person

You will need

You can cut this cake into 12 slices. One slice has 181 kcal and 11g of protein.
250 g zucchini
80 g stevia or erythritol
4 eggs
200 g ground hazelnuts
40 g unsweetened cocoa powder
1 tsp baking powder
70 g e611

Low-carb Chocolate Zucchini Cake

Moist, rich, flourless chocolate cake

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
Bake with zucchini and you’ll be rewarded with the most delicious, moistest cake. Sounds odd, but it’s true. Zucchinis have a neutral flavor and are packed with water. Want to know what else we love about this low-carb chocolate zucchini cake? It’s totally free of flour, sugar, and oil, but still tastes exactly like an amazing chocolate cake.

Preparation

  • Preheat the oven to 180° C.
  • Grate the zucchini and squeeze it firmly to remove as much excess liquid as possible. Empty into a large bowl.
  • Stir in sweetener and eggs.
  • Add the hazelnut flour, cocoa powder, baking powder and Whey Protein to the bowl. Mix until a smooth batter is formed.
  • Line a loaf pan with parchment paper and pour the batter into it. Bake the cake for 50 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean. Set aside to cool.
  • Melt the Protein Chocolate over a double boiler. Drizzle over the chocolate zucchini cake once the cake has cooled.
  • Enjoy!
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