If you’re looking for a delicious and healthy dessert recipe, look no further than this paleo chocolate zucchini cake recipe. This recipe is perfect for anyone who wants to indulge in a sweet treat without sacrificing their health goals. It’s made with wholesome ingredients like almond flour, coconut oil, and zucchini, making it a guilt-free dessert option.
Not only is this cake delicious, but it’s also easy to make. You don’t need any fancy equipment or hard-to-find ingredients. Simply mix all the ingredients together, pour the batter into a cake pan, and bake. The result is a moist and chocolatey cake that’s sure to satisfy your sweet tooth. Plus, the addition of zucchini adds a healthy dose of veggies to your dessert, making it a great way to sneak in some extra nutrients.
Whether you’re following a paleo diet or just looking for a healthier dessert option, this chocolate zucchini cake recipe is a must-try. It’s the perfect way to satisfy your sweet tooth while still staying on track with your health goals. So why not give it a try and see for yourself how delicious and easy it is to make?
Ingredients
If you’re looking for a delicious and healthy dessert recipe, you can’t go wrong with paleo chocolate zucchini cake. This recipe is gluten-free, low sugar, and packed with nutrients. Here are the ingredients you’ll need to make it:
Zucchini Prep
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 tsp salt
First, you’ll need to prep the zucchini. Grate the zucchini and sprinkle it with salt. Let it sit for 10 minutes, then squeeze out the excess moisture. This will prevent the cake from becoming too watery.
Dry Ingredients
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
In a large bowl, whisk together all the dry ingredients until fully combined.
Wet Ingredients
- 1/2 cup unsweetened applesauce
- 3 eggs
- 1/2 cup coconut sugar
- 1/2 cup coconut oil, melted
- 1 tsp vanilla extract
In a separate bowl, whisk together the wet ingredients until fully combined. Then, add the wet ingredients to the dry ingredients and mix until fully combined. Finally, add the grated zucchini and mix until evenly distributed.
That’s it! With just a few simple ingredients, you can create a delicious and healthy dessert that everyone will love.
Instructions
Making a paleo chocolate zucchini cake is easier than you might think. With a few simple steps, you can have a delicious and healthy cake that everyone will love. Here is how to make it:
Mixing the Batter
- Preheat your oven to 350°F (175°C). Grease a 9×9 cake pan with coconut oil.
- In a large bowl, whisk together almond flour, tapioca flour, cocoa powder, baking powder, baking soda, and salt.
- Add applesauce, eggs, coconut sugar, coconut oil, zucchini, and vanilla to the dry ingredients. Mix until fully combined.
- Pour the batter into the prepared cake pan and smooth the top.
Baking Process
- Bake for 30-40 minutes until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool for 10 minutes in the pan.
- After 10 minutes, remove the cake from the pan and let it cool completely on a wire rack.
Cooling & Frosting
- Once the cake is completely cool, you can frost it with your favorite paleo frosting. Some options include a coconut whipped cream frosting or a chocolate ganache frosting.
- If you choose to make a chocolate ganache frosting, simply melt together dark chocolate and coconut milk in a double boiler until smooth. Let it cool slightly before pouring it over the cake.
- Once the frosting is on the cake, you can top it with some extra grated zucchini or chopped nuts for added texture and flavor.
With these simple instructions, you can make a delicious and healthy paleo chocolate zucchini cake that will impress your friends and family. Enjoy!
Nutritional Information
If you’re following a Paleo diet, you’re probably concerned about the nutritional content of the food you eat. Luckily, this Paleo chocolate zucchini cake recipe is packed with healthy ingredients that will satisfy your sweet tooth without compromising your health.
Here’s a breakdown of the nutritional information for this recipe:
Calories
A serving of this Paleo chocolate zucchini cake contains approximately 250-300 calories, depending on the size of the slice.
Fat
This recipe uses almond flour and coconut oil instead of traditional wheat flour and butter, making it a healthier option for those who are watching their fat intake. Almond flour is high in healthy fats, while coconut oil contains medium-chain triglycerides (MCTs), which are easily burned for energy by the body.
Carbohydrates
This recipe uses tapioca flour and coconut sugar, which are both lower on the glycemic index than traditional wheat flour and refined sugar. This means that they won’t cause a spike in blood sugar levels, making this cake a great option for those with diabetes or other blood sugar issues.
Protein
Almond flour is also high in protein, making this cake a good option for those who are looking to increase their protein intake.
Fiber
Zucchini is high in fiber, which can help regulate digestion and keep you feeling full for longer.
Overall, this Paleo chocolate zucchini cake recipe is a healthy and delicious option for those following a Paleo diet. It’s packed with healthy fats, protein, and fiber, and is lower in carbohydrates than traditional cake recipes.