NYPBeHealthy Recipes

Grain-Free Chocolate Zucchini Cake

From the Registered Dietitians and Chefs of NewYork-Presbyterian Hospitalphoto of grain free chocolate zucchini cake

Recipe Yields: 10 servings


    •  Coconut oil for greasing pan
    •  1 cup unsweetened creamy almond butter or sunflower butter
    •  ⅓ cup grade A maple syrup
    •  ¼ cup cocoa powder
    •  1 tsp instant coffee powder
    •  ¼ tsp sea salt
    •  1 tsp pure vanilla extract
    •  1 tsp baking soda
    •  1 egg
    •  1 ½ cups shredded zucchini
    •  ¼ cup dark chocolate chips


    1.  Preheat oven to 350°F
    2.  Grease 8x8 inch pan with oil or line with parchment paper
    3.  In large bowl combine the almond butter, maple syrup, cocoa powder, coffee, salt, vanilla extract, baking soda, and egg until well combined.
    4.  In a separate bowl, squeeze zucchini over bowl to remove excess moisture.
    5.  Gently fold in zucchini and chocolate chips into large bowl.
    6.  Pour batter into pan and bake until toothpick comes out clean. About 35-45 minutes depending on oven, do not overbake.
    7.  Allow to cool before serving.

    Nutrition Facts

    Recipe Yields: 10 servings
    Amount Per Serving
    Calories 190
    Fat 14g (66% calories from fat)
    Saturated Fat 1.5g (7% calories from saturated fat)
    Cholesterol 20mg
    Sodium 190mg
    Dietary Fiber 3g
    Protein 7g
    Carbohydrates 14g

    Note: Majority of the fat in this recipe comes from heart healthy polyunsaturated and monounsaturated fats.