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    Home » Dessert

    Healthy Chocolate Zucchini Cake

    Published: Sep 9, 2020 · Modified: May 9, 2025

    Healthy chocolate zucchini cake recipe
    Jump to Recipe Print Recipe

    Healthy Chocolate Zucchini Cake with Chocolate Avocado Frosting! This thick moist chocolate zucchini cake with creamy avocado frosting recipe is a delicious way to sneak in some veggies!

    So I went outside today to check on my garden for the first time in days and I found these monster zucchinis. And by monster sized I really mean it! This zucchini was the size of half my leg!

    Needless to say, zucchini season is still on at my house and next on the menu is this super easy to make healthy chocolate zucchini cake recipe with rich creamy dark chocolate avocado frosting.

    Love baking and want to truly take your healthy baking up a notch? Read my full No Discard Sourdough Starter Guide for Beginners! You can use sourdough starter in everything from cookies to cakes, breads, and so much more!

    HEALTHY CHOCOLATE ZUCCHINI CAKE INGREDIENTS

    My healthy chocolate zucchini cake recipe is made with no refined sugar and no white flour! Here's what you'll need to make my healthy chocolate zucchini cake!

    • 1 cup apple sauce
    • 1 cup mashed bananas (or pureed dates for a sweeter flavor)
    • ¾ cup avocado oil or coconut oil
    • 3 eggs
    • 2 teaspoons pure vanilla extract
    • 2 cups coarsely shredded zucchini
    • 2 ½ cups white wheat flour or 1:1 gluten free flour
    • ½ cup raw cacao powder
    • 2 ½ teaspoons baking powder (aluminum free)
    • 1 ½ teaspoons baking soda
    • 1 teaspoon pink sea salt
    • 1 teaspoon ground cinnamon
    • ½ cup milk of choice (unsweetened) 

    NOTE: this recipe was updated February 2025 to be more healthy, my original chocolate zucchini cake used 2 cups of cane sugar. If you are making the original recipe, leave out the apple sauce and bananas and use 2 cups of sugar.

    GUT HEALTHY BENEFITS OF THE ZUCCHINI CAKE INGREDIENTS

    • Apple Sauce provides pectin, a prebiotic fiber that feeds good gut bacteria and supports digestion. It also helps maintain regular bowel movements.
    • Mashed Bananas (or Pureed Dates) nourish beneficial gut bacteria with resistant starch and soluble fiber, promoting smooth digestion and preventing constipation.
    • Avocado Oil or Coconut Oil reduce gut inflammation with oleic acid and support beneficial gut bacteria with medium-chain triglycerides (MCTs).
    • Eggs maintain a healthy intestinal lining by providing choline and support gut repair with their high-quality protein.
    • Pure Vanilla Extract fights inflammation in the gut with its antioxidants and helps soothe the digestive system.
    • Zucchini hydrates the digestive tract with its high water content and supports gut bacteria with pectin, a prebiotic fiber.
    • White Wheat Flour or 1:1 Gluten-Free Flour provides prebiotic fiber that feeds beneficial gut bacteria, while gluten-free options like oat or almond flour support digestion without irritating sensitive guts.
    • Raw Cacao Powder strengthens the gut microbiome with polyphenols, which act as prebiotics, and supports digestion with magnesium.
    • Pink Sea Salt supports digestive enzyme production with its trace minerals and helps regulate stomach acid levels for smoother digestion.
    • Ground Cinnamon balances gut bacteria with its antimicrobial properties and reduces bloating by aiding digestion.
    • Milk of Choice (Unsweetened) supports digestion with gut-friendly fats, and options like oat milk provide beta-glucans, a type of prebiotic fiber that feeds good bacteria.

    HEALTHY CHOCOLATE FROSTING RECIPE WITH AVOCADO!

    Want a healthy fluffy and creamy chocolate frosting recipe for your healthy chocolate zucchini cake? Look no further! My incredible healthy chocolate frosting uses up not 1 but 2 ripe avocados and is so easy to make!

    • 2 ripe avocados
    • ½ cup raw cacao powder
    • ½ cup pure maple syrup or raw honey
    • 2 tablespoons softened coconut oil
    • 1 teaspoons pure vanilla extract

    HOW TO MAKE HEALTHY CHOCOLATE ZUCCHINI CAKE!

    First, start by preheating your oven to 350 degrees Fahrenheit and lining a 9" glass baking dish with parchment paper. I find that parchment paper works way better to prevent sticking than greasing the pan.

    Mash the ripe bananas until they are totally pureed in a large mixing bowl. 1 cup mashed ripe bananas is about 2 large bananas.

    Mix in the 1 cup of apple sauce. If you want a sweeter flavor, use 1 cup pureed dates.

    Next, add the ¾ cup avocado oil and 3 eggs. Beat to combine and to fluff up the eggs a bit. Add 2 teaspoons vanilla extract, and 2 cups shredded zucchini and mix to combine.

    In a separate bowl, sift together 2/12 cups wheat flour (or 1:1 gluten free flour), ½ cup cacao powder, 2 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, 1 teaspoon salt, and 1 teaspoon cinnamon.

    Add the dry mixture alternatively with milk to the egg mixture. I added half the dry mixture, then half the milk, and repeated with the other 2 halves. Mix your batter until it is just combined. Over mixing can leave you with a chewy cake texture.

    Finally, pour the batter into your prepared baking dish.

    Bake in the center rack for 50-60 minutes.

    Your healthy chocolate zucchini cake will be done when:

    -A toothpick inserted into the center comes out clean

    -The top springs back when lightly pressed

    Allow your healthy chocolate zucchini cake to cool completely before you add the frosting!

    How to make a one bowl chocolate zucchini cake:

    Are you in a time pinch and want to make your chocolate zucchini cake in 1 bowl? Or, like me and you don't want to do ANY extra dishes!! To make this chocolate cake batter in one bowl, grab a large bowl. Add all your dry ingredients and sift them together.

    Then, form a well (a hole) in the center of your dry ingredients. Add all your wet ingredients to the center of the well. Whisk the wet ingredients together, being careful not to mix in the dry ingredients yet. Finally, mix your wet ingredients into the dry ingredients until just combined.

    HOW TO MAKE HEALTHY CHOCOLATE FROSTING

    While your cake cools, add 2 ripe avocados, ½ cup cacao powder, ½ cup maple syrup, 2 tablespoons softened coconut oil, and 1 teaspoon vanilla extract to a blender or food processor.

    Blend the ingredients until you have a smooth and creamy chocolate frosting.

    Spread the frosting on top of your cooled cake and enjoy!

    healthy chocolate zucchini cake recipe with avocado frosting

    How to store chocolate zucchini cake

    Store your cake at room temperature with a tight fitting lid for up to 3 days. After 3 days the texture will start to taste dry and stale.

    healthy chocolate zucchini cake recipe

    FAQ's

    Why is my chocolate zucchini cake dry?

    Your chocolate zucchini cake may be dry due to a few common reasons:

    1. Too much flour – If you overmeasure the flour, the batter can become too thick, leading to a dry cake. Use the spoon and level method rather than scooping directly from the bag.
    2. Not enough moisture – Ingredients like apple sauce, mashed banana, and zucchini provide natural moisture. If your zucchini isn’t shredded finely enough or squeezed out too much, the cake may turn out drier.
    3. Overbaking – Baking the cake too long or at too high a temperature can remove too much moisture. Check for doneness a few minutes before the suggested baking time using a toothpick.
    4. Not enough fat – Healthy fats from eggs, avocado oil or coconut oil keep the cake moist. Reducing the oil too much or using substitutions can result in dryness.
    5. Overmixing the batter – Mixing too much can develop excess gluten (especially if using wheat flour), making the cake dense and dry. Mix just until the ingredients are combined.

    How to Fix It:

    • Add a bit more shredded zucchini or an extra tablespoon of oil if the batter looks too thick.
    • Check for doneness early and remove from the oven as soon as a toothpick comes out clean.
    • Store the cake properly in an airtight container to retain moisture.

    Can you make a chocolate zucchini cake vegan?

    This chocolate zucchini cake can be made vegan! The only thing non vegan in this recipe are the eggs! Instead of an egg, make 1 flax egg. To make a flax egg simply mix 1 tablespoon ground flax seeds with 3 tablespoons water. For the milk, you can use any type of milk that you have. I used vanilla soy milk in my cake batter.

    The chocolate avocado frosting has all vegan ingredients already!

    Does zucchini cake need to be refrigerated?

    No zucchini cake does not need to be refrigerated. I personally don't like storing cakes in the fridge because I don't like eating them cold. But, if you want to extend its shelf life a little bit, I think you could store in the refrigerator. Super moist cakes, like zucchini cake, tend to go bad quicker at room temperature.

    Do you peel zucchini for baking?

    No! Don't peel the zucchini for baking. It might be tempting to peel the zucchini's skin, but you don't need to. Zucchini melts into the cake, so peeling it is just extra unnecessary work.

    How long does zucchini cake last?

    Properly stored, freshly baked zucchini cake will last for up to 3 days at room temperature. You can extend its shelf life by storing it in the fridge. Freshly baked zucchini cake will keep for up to a week in the fridge if stored in an airtight container.

    How many calories are in a piece of zucchini cake?

    1 piece with frosting: 495 calories, 21g fat (1.9g polyunsaturated 14.4 monounsaturated), 79g carbohydrate (6.5g fiber), 8g protein.

    healthy chocolate zucchini cake with chocolate frosting recipe

    More Healthy Baked Dessert Recipes you're going to love!

    • Surprise Carrot Cake
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    If you try my Healthy Chocolate Zucchini Cake Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!

    ~Rosemary

    chocolate zucchini cake with avocado frosting

    Healthy Chocolate Zucchini Cake with Chocolate Avocado Frosting

    Thick and moist chocolate zucchini cake with creamy chocolate avocado frosting! It is a great way to sneak in some extra vegetables- yes even at dessert!
    4.20 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 50 minutes mins
    cooling time 30 minutes mins
    Total Time 1 hour hr 35 minutes mins
    Course Dessert
    Cuisine American
    Servings 9 people
    Calories 495 kcal

    Equipment

    • Mixing bowls
    • 9" glass baking dish
    • Parchment paper
    • Blender or Food processor

    Ingredients
      

    For the healthy chocolate zucchini cake:

    • 1 cup applesauce see notes if using sugar!
    • 1 cup mashed ripe bananas or pureed dates
    • ¾ cup avocado oil or coconut oil
    • 3 eggs
    • 2 teaspoon pure vanilla extract
    • 2 cups coarsely shredded zucchini
    • 2 ½ cups white wheat flour or 1:1 gluten free flour
    • ½ cup raw cacao powder or cocoa powder
    • 2 ½ teaspoon baking powder (aluminum free)
    • 1 ½ teaspoon baking soda
    • 1 teaspoon pink sea salt
    • 1 teaspoon ground cinnamon
    • ½ cup milk of choice (unsweetened) I used vanilla soy milk

    For the chocolate avocado frosting:

    • 2 ripe avocados
    • ½ cup raw cacao powder
    • ½ cup pure maple syrup sub raw honey
    • 2 tablespoon softened coconut oil
    • 1 teaspoon pure vanilla extract

    Instructions
     

    • Start by preheating your oven to 350 degrees F and lining a 9 inch square baking dish with parchment paper.

    For the chocolate zucchini cake:

    • In a large bowl, beat together the apple sauce, mashed bananas, 3 eggs, and ¾ cup oil.
      Add 2 teaspoons vanilla and 2 cups coarsely shredded zucchini. Don't worry about patting the zucchini dry.
    • In a separate bowl, sift together the 2/12 cups flour, ½ cup cacao powder, 2 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, 1 teaspoon salt, and 1 teaspoon cinnamon.
    • Add the dry mixture to the zucchini mixture alternatively with the ½ cup of milk until it is all mixed in.
      mixing chocolate zucchini cake batter
    • Pour your batter into the prepared pan and bake for 50-60 minutes.
      It will be done when a toothpick inserted into the middle comes out clean or when the top springs back when lightly pressed.
      chocolate zucchini cake batter in a glass baking dish before baking
    • Allow your cake to cool completely before frosting it!
      chocolate zucchini cake in a glass baking dish after baking

    For the chocolate avocado frosting:

    • While the cake cools, blend together 2 ripe avocados, ½ cup cacao powder, ½ cup maple syrup, 2 tablespoons softened coconut oil, and 1 teaspoon vanilla extract until smooth and creamy.
      chocolate avocado frosting ingredients in a blender
    • Store your cake covered at room temperature for up to 3 days.
      chocolate avocado frosting in a blender

    Notes

    NOTE: this recipe was updated February 2025 to be more healthy, my original chocolate zucchini cake used 2 cups of cane sugar.
    If you are making the original recipe, leave out the apple sauce and bananas in the cake batter and use 2 cups of sugar.
     
    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Nutrition

    Serving: 1servingCalories: 495kcalCarbohydrates: 79gProtein: 8gFat: 21gPolyunsaturated Fat: 1.9gMonounsaturated Fat: 14.4gPotassium: 515mgFiber: 6.5g
    Keyword easyhealthychocolatezucchinicakerecipe, healthychocolatezucchinicake, healthychocolatezucchinicakenosugar, healthychocolatezucchinicakerecipe, healthychocolatezucchinicakewheatflour, healthychocolatezucchinicakewithcocoapowder, healthychocolatezucchinicakewithoil
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

      4.20 from 5 votes (1 rating without comment)

      Leave me a comment!

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      Recipe Rating




    1. Josiah - DIY Thrill

      September 09, 2020 at 9:09 pm

      This cake looks so decadent!

    2. Christie

      September 15, 2020 at 8:37 pm

      5 stars
      Oh wow they look so incredible Rosemary! I love that delicious creamy frosting on top girl!

    3. Beth

      September 10, 2021 at 4:16 pm

      4 stars
      …..wowser …. All I can say is addicted to this cake!!!
      Amazing and almost guilt free!
      Making it for my daughter now… God is soo good to have blessed this dear lady with his healthy ideas to make our dining pleasure an all around healthy one…

    4. [email protected]

      October 06, 2021 at 8:41 pm

      I'm so glad you enjoyed it!! God bless

    5. Stephanie

      January 08, 2024 at 9:59 pm

      5 stars
      I had some SERIOUS doubts in this recipe. I really didn’t think it would be good especially with the avocado frosting. But your sweet potato brownies are my favorite dessert ever so I figured I would give it a try. I’m glad it did! You can’t taste the zucchini and it is very good. I did accidentally overcook it but it’s still good. The frosting doesn’t taste like normal frosting, but it still is really good. Even my husband likes it. Is sweet enough and creamy!

    6. Laurel Dalzen

      November 10, 2024 at 3:46 am

      2 stars
      This looked delicious from the picture. I was craving chocolate zucchini, avocado cake today. I looked at many different recipes and decided to try this one. Instead of sugar I used apple sauce. I also used coconut oil, flax eggs, coconut milk, added shredded coconut and roasted pecans to it. It came out awful! The mix was a thick consistency even though I kept adding milk to it to thin it down. It was dry and crumbly. I used a 9x13 pan. It made a huge cake. It had a strange taste and strange consistency. I don't like the strong cacao flavor either. If I were to make this again. I would do brown sugar, honey, regular eggs, avocado oil, and add the shredded coconut and pecans and use Hershey's cocoa powder.. I would do a chocolate cream cheese or butter cream frosting. I was not a fan of the avocado frosting. That also had a strange after taste and flavor. Don't think I will make this again. I'm glad I at least tried the recipe. Even though it did not turn out.. I do not recommend this.

    7. Rosemary

      November 14, 2024 at 2:31 pm

      I'd definitely recommend following my recipe next time! You made a lot of substitutions, so what you made is a totally different recipe than what I have here

    8. Corina

      February 10, 2025 at 2:39 am

      My daughter and I have done this recipe over and over again, we love it! And we’ve done it for a chocolate lover friend too and it became his favorite too! Thank you for sharing it!! 💞💞💞

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    Rosemary Squires registered dietitian of the hint of rosemary blog

    Hi, I'm Rosemary, a registered dietitian and proud mom to a lively toddler. Back in 2015, I launched Hint of Rosemary to share my genuine passion for delicious and enjoyable healthy eating.

    In our home, I celebrate the delightful fusion of American and Jordanian cuisines, drawing inspiration from the rich tapestry of Arabic cuisine, and striving to create a harmonious blend of cultures. My hope is that you'll find inspiration here and, above all, savor every bite.

    More about me →

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