Instructions In large mixing bowl, combine coconut flour, cocoa, granular low carb sweetener, stevia, cinnamon, baking soda, baking powder, and sea salt. Mix in eggs, coconut oil, and vanilla until well combined. Stir in zucchini (and optional chocolate chips if using). Spread out into greased 9×13-inch pan (or two round 9-inch pans).
Making the gluten free chocolate zucchini cake batter. The batter is started by mixing the dry ingredients in a large bowl. This cake uses coconut flour, cocoa, sweetener, cinnamon, baking soda, baking powder and salt. Then eggs, coconut oil, and vanilla are blended in.
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.
Mix in eggs, coconut oil, and vanilla until well blended. Stir in zucchini and chocolate chips (if using). Pour mixture into greased pan (I used a 9×9). Bake at 350 degrees for about 40 minutes or until toothpick inserted in center comes out clean.