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Moist Keto Chocolate Zucchini Cake Recipe with Easy Avocado Frosting

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A moist and rich keto-friendly chocolate zucchini cake paired with a creamy, naturally sweetened avocado frosting. Perfect for low-carb indulgence without guilt.

Ingredients

Scale
  • 2 cups almond flour (finely ground)
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup granulated erythritol or preferred keto sweetener
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs (room temperature)
  • 1/4 cup avocado oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess water)
  • 1 large ripe avocado (for frosting)
  • 1/3 cup powdered erythritol (for frosting)
  • 2 tablespoons cocoa powder (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)
  • 1 teaspoon fresh lemon juice (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch cake pan or line with parchment paper.
  2. Grate zucchini and squeeze out excess moisture using a clean kitchen towel. Set aside.
  3. In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
  4. In another bowl, beat eggs, avocado oil, and vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients and stir gently until just combined.
  6. Fold in the squeezed zucchini gently with a spatula.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 30-35 minutes, checking at 30 minutes with a toothpick; it should come out mostly clean with a few moist crumbs.
  9. Cool cake in pan for 15 minutes, then transfer to a cooling rack to cool completely.
  10. While cake cools, prepare frosting by mashing avocado until smooth. Add powdered erythritol, cocoa powder, vanilla extract, and lemon juice. Mix until creamy.
  11. Once cake is fully cooled, spread avocado frosting evenly over the top.
  12. Slice and serve immediately or refrigerate for firmer frosting. Let chilled cake sit at room temperature for 10 minutes before serving.

Notes

Squeeze zucchini well to avoid soggy cake. Use room temperature eggs for better mixing. Prepare frosting fresh and keep chilled until use. Powdered erythritol prevents gritty frosting texture. Do not overbake to keep cake moist. Refrigerate frosting if too soft before spreading.

Nutrition

Keywords: keto cake, chocolate zucchini cake, avocado frosting, low carb dessert, gluten free, keto dessert, healthy chocolate cake

Find it online: https://milacook.com/moist-keto-chocolate-zucchini-cake-recipe-with-easy-avocado-frosting/