Imagine sinking your fork into a moist, rich chocolate cake that's not only incredibly delicious but also secretly packed with nutrition. This Almond Joy Zucchini Cake is the ultimate dessert that proves healthy eating can be sinfully satisfying! Combining the classic flavors of an Almond Joy candy bar with the unexpected twist of zucchini, this cake will revolutionize your approach to desserts. Whether you're a health-conscious foodie or a chocolate enthusiast looking for a guilt-free indulgence, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups grated zucchini
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup shredded coconut
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper.
- Grate the zucchini using a box grater. Place the grated zucchini on a clean kitchen towel and gently squeeze out excess moisture to prevent a soggy cake.
- In a large mixing bowl, combine almond flour, cocoa powder, baking soda, and salt. Whisk together until well blended and no lumps remain.
- In a separate bowl, whisk together the eggs, melted coconut oil, honey (or maple syrup), and vanilla extract until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredient mixture. Stir gently until just combined, being careful not to overmix.
- Fold in the grated zucchini, shredded coconut, and dark chocolate chips, distributing them evenly throughout the batter.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes.
- Carefully transfer the cake to a wire rack to cool completely before slicing.
- Optional: Garnish with additional shredded coconut or a drizzle of melted dark chocolate before serving.
- Store any leftover cake in an airtight container in the refrigerator for up to 4 days.
Tips
- Moisture Management: The key to a perfect zucchini cake is removing excess water from the zucchini. Use a clean kitchen towel to squeeze out moisture thoroughly, preventing a soggy texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the toothpick test to ensure your cake is perfectly baked. A few moist crumbs are okay, but the toothpick should come out mostly clean.
- Cooling is Crucial: Allow the cake to cool completely before slicing to help it set and maintain its structure.
- Storage Hack: Store in an airtight container in the refrigerator, and the cake will stay moist and delicious for up to 4 days.
- Customization Options: Feel free to adjust the sweetness by using maple syrup or honey, and experiment with different types of dark chocolate chips for varied flavor profiles.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 8g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 55mg
