Delicious Recipe
Indulge in the rich, decadent flavors of this luxuriously fudgy flourless chocolate zucchini cake with banana. It’s naturally sweetened, secretly healthy, and unbelievably moist, making it the perfect guilt-free treat for any occasion.
- Prep Time: 15 mins
- Cook Time: 20-30 mins
- Total Time: 35 mins
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Zucchini Cake:
- 1 cup finely grated zucchini (squeezed dry)
- 1 medium ripe banana, mashed
- 2 large eggs
- ¼ cup unsweetened cocoa powder
- ½ cup almond flour or oat flour
- 2–3 tbsp honey or maple syrup (optional)
- ½ tsp baking soda
- Pinch of salt
- Optional: ¼ cup dark chocolate chips or chopped walnuts
Instructions
- Preheat oven to 350°F (175°C) and prepare pan.
- Grate zucchini and squeeze dry.
- Mash banana until smooth.
- Whisk eggs, banana, honey/maple syrup, and salt.
- Stir in zucchini.
- Add cocoa powder, almond flour, and baking soda.
- Fold in optional mix‑ins.
- Pour into pan and smooth surface.
- Bake 20–30 minutes until edges set and center slightly soft.
- Cool completely before slicing.
Nutrition
- Serving Size: 1 slice (assuming 1/8th of the cake)
- Calories: Approx. 180
- Sugar: Approx. 10g
- Sodium: Approx. 150mg
- Fat: Approx. 10g
- Saturated Fat: Approx. 2g
- Unsaturated Fat: Approx. 8g
- Trans Fat: 0g
- Carbohydrates: Approx. 20g
- Fiber: Approx. 4g
- Protein: Approx. 6g
- Cholesterol: Approx. 50mg
