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!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or line it with parchment paper.

Step 2

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.

Step 3

In another bowl, beat the eggs, then add the unsweetened almond milk, vanilla extract, and melted coconut oil. Mix until smooth and well combined.

Step 4

Gradually pour the wet ingredients into the dry ingredients, stirring until fully incorporated and smooth. Be careful not to overmix.

Step 5

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.

Step 6

Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.

Step 7

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

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.

Step 9

Slice into 12 equal pieces and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(1333.4g)

Amount per serving	% Daily Value*
Calories	2649.1

Total Fat 223.3g	0%
Saturated Fat 92.0g	0%
Polyunsaturated Fat 0.3g
Cholesterol 558mg	0%
Sodium 2615.0mg	0%
Total Carbohydrate 377.0g	0%
Dietary Fiber 92.8g	0%
Total Sugars 18.7g
Protein 97.6g	0%

Vitamin D 166.9IU	0%
Calcium 910.5mg	0%
Iron 30.4mg	0%
Potassium 3056.0mg	0%

*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.

Source of Calories

Fat: 51.4%

Protein: 10.0%

Carbs: 38.6%