Keto Chocolate Zucchini Bundt Cake

4.3 stars, average of 65 ratings

Keto Chocolate Zucchini Bundt CakePin recipeFollow us 81.8k

This Keto Chocolate Zucchini Bundt Cake may just be the best cake I’ve ever made, low carb or not! Don’t let the photos fool you if you’re reading this during a time of the year when it’s not the holidays as this cake is perfect for any occasion.

The recipe base is similar to this Keto Pumpkin Bundt Cake but we’re using pureed zucchini instead of pumpkin. That little extra moisture in the zucchini compared to the pumpkin makes this cake extra fudgy. Then, when you add the chocolate fudge frosting you've got one cake that everyone will love!

Hands-on Overall

Nutritional values (per slice)

4.1 grams 3.6 grams 7.3 grams 20.8 grams 8.3 grams 228 calories
Total Carbs7.7grams
Fiber3.6grams
Net Carbs4.1grams
Protein7.3grams
Fat20.8grams
of which Saturated8.3grams
Calories228kcal
Magnesium78mg (20% RDA)
Potassium269mg (14% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (13%), fat (80%)

Ingredients (makes 16 slices)

Cake:

Frosting:

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Instructions

  1. Preheat the oven to 165 °C/ 325 °F and grease a bundt pan. Keto Chocolate Zucchini Bundt Cake
  2. In two separate bowls mix together the wet and dry ingredients respectively. Pour the wet mixture into the dry and mix together well.
  3. Pour the batter into the prepared pan. Keto Chocolate Zucchini Bundt Cake
  4. Smooth out the top, transfer to the oven and bake for 60 minutes or until a toothpick inserted into the middle comes out clean.
  5. When the cake is done allow to cool completely before inverting onto a cake stand.
  6. To make the frosting, melt together the coconut oil and cacao powder, add stevia to taste 2-3 drops at a time. Keto Chocolate Zucchini Bundt Cake
  7. Pour the frosting over the cake and serve. Keto Chocolate Zucchini Bundt Cake Store covered at room temperature for up to 4 days. Keto Chocolate Zucchini Bundt Cake Keto Chocolate Zucchini Bundt Cake
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Lauren Lester
Creator of WickedSpatula.com

Lauren Lester

Lauren is the food photographer, recipe developer, and author behind the healthy living website Wicked Spatula.

With a focus on mindful and sustainable living she aspires to show her audience that healthy eating doesn't have to be boring, complicated, or tasteless and that healthy living is all about getting in touch with yourself and your surroundings.

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Comments (31)

This was so good!  I never would have thought to puree the zucchini, but it was a stroke of genius, making it so moist with a great texture. I honestly think I might even be able to convince my super picky kids to eat this 😊
Next time I think I'll leave off the topping (I actually prefer it without anything) and I'll probably add some cinnamon as it wasn't until after baking that I remembered how much I like it added to my non keto version of this recipe.
Thank you for a wonderful recipe!  It made my day to find this after my coworker brought in a batch of very non keto chocolate zucchini bread last week.

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Thank you for your lovely feedback, Christine! Oh I'd definitely add cinnamon and maybe even some coffee extract. Another option would be some fresh grated orange zest. These flavours work really well with chocolate.

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Is there another type of keto-friendly flour that would work besides almond for those of use with allergies to almonds?

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Hi Michelle, you could try coconut flour, or use a combination of coconut flour and add more cacao powder (too much cacao powder may make the cake too bitter though).
The rule of thumb for coconut flour substitution is that you should use about 1/3 cup coconut flour for every cup of almond flour, plus add 1 egg. Coconut flour is very absorbent compared to almond flour. Or you could try ground sunflower seeds. I hope this helps!

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Hi there!
This sounds amazing!  Wondering if you think coconut palm sugar would be an ok substitute for sweetening it and if so, at what measure?
Thanks so much for your expertise😁

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Hi Cheryl, it depends on the diet you follow. I'm sure it would work in this recipe (about the same measure or depending on the desired sweetness) but it won't be low-carb/ keto friendly anymore.

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Wow, Wow, WOW!!!  This had to be the moistest chocolate cake I've EVER had! The recipe was amazingly easy to make and the cake was a HUGE hit!
The only thing I did differently to the batter was to double the vanilla, substitute the 1&1/3 cup of Swerve with 1/3 cup coconut flour and 1 cup of coconut sugar, and add in about 1 cup of chopped walnuts and 1/2 cup of flaked coconut.
Then, for the topping, I whipped 1 cup heavy cream, 1 cup of mascarpone,  and 1 tsp of vanilla. I kept this separate and whenever we sliced off a piece of cake I "buttered" the cake with the frosting and added fresh berries.
This dessert is amazing!!!  YUM YUM SUPER YUMMY!!
Ann

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Thank you for the lovely feedback and your tips! (Although not keto-friendly, they are great options for those who follow a primal approach.)

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Oh my gosh! This was sooooo good!
I didn’t have enough almond flour, so I used 2C of almond flour and 3/4C of coconut flour (which made the batter  REALLY thick, so I added about 2-3 T of heavy cream) I also only have Stevia. I only added about 1/2C of it, as it is so sweet. Even with all of these changes, the recipe is very forgiving... I don’t know how this changes the nutritional information, though.
I also made the pumpkin bundt cake for Thanksgiving this year. I might have an abnormally large bundt pan. Both of these recipes only filled my pan half way, so I only needed to cook them for about 40 minutes.
Both were delicious!

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Thank you for the tips India, I'm glad you enjoyed! 😊

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Hi Martina!  This recipe looks amazing!
I have a bundt cake pan that makes, as silly as this sounds, six medium sized baby bunnies.  Would you recommend sticking to the times above, or using the keto cupcakes recipe you reference below?
Thanks so much!

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Hi Gina, I would go for something in between the time to bake for the large bundt cake and muffins. 6 medium bundt cakes would be about twice as big as muffins so I'd go for 40-45 minutes (check them with a wooden stick after 40 minutes). I hope this helps! 😊

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Wowza!!!! This tastes divine. I topped mine with a dollop of whipped cream & am in heaven.

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What adjustments should I make to convert these into cupcakes?

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You can try the temperature and cooking time that I used in a similar recipe: Healthy Low-Carb Halloween Spiderweb Cupcakes

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Hi,  just curious what are the berries you have along with this cake? It sure makes the cake more stunning.

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Hi Derilynn, these are cranberries but I suppose you can use any berries 😊

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Can I use Stevia instead of Erythritol?

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You can try a product that is made with a combination of sweeteners. Stevia on it's own may taste bitter but you can try products made with stevia, Erythritol, FOS or monk fruit. You can learn more about sweeteners here: Complete Guide To Sweeteners on a Low-Carb Ketogenic Diet

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I’ll use Monk Fruit instead, may also mix in some Stevia. Thank you.

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This looks amazing. Can it be frozen?

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I think you can. That's what I do with half of the cakes I make. Unless there is cream-based frosting, freezing cakes (sliced) should work just fine.

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This looks so festive. I love the recipe too - seems like the cake would taste amazing.

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Great looking cake.
Looking forward to making it.
Do I peel the zucchini’s to remove the skins?
Or just purée all of it?
Thank you
Breionny

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Hi Breionny, check the comments below. I hope you enjoy!

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I wish i would have peeled the zuchinni first, as i can taste a hint of the peel in the cake, other than that, this cake was awesome

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Looks so good! I’m thinking I’ll make it for Christmas

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I cooked this last night for party with non keto friends and everyone loved it! This is the moistest and and one of the yummiest cakes I’ve ever made. Per the question above I puréed the raw zucchini in a vitamix and folded it into the rest of the batter. It took the cake moisture to another level!

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This looks yummy! I do have a question regarding the zucchini. Do you steam/cook it before pureeing or do you shred the zucchini raw? Is it necessary to remove any superfluous moisture before adding to the mixture?
Thx for your reply

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I'll have to ask Lauren but if it was me, I would puree it raw and use all of it. It's what makes the cake moist & fudgy 😊

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Hi Francoise, great question! You do purée the raw zucchini and use all of it, definitely don't remove the moisture as that's what keeps the cake tender!

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