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The Perfect Zucchini Chocolate Cake

Start to Finish: 50 minutes (10 minutes active)


  • 3 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup cacao powder
  • 4 eggs
  • 3 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 tablespoon apple cider vinegar
  • 1/4 cup cacao butter, melted
  • 3/4 cup coconut cream
  • 2 cups grated zucchini
  • 6 tablespoons non-GMO erythritol, birch xylitol, or a blend such as Lakanto
  • Pinch of salt

Note on ingredients: Except for coconut, all nuts are considered “suspect” on the Bulletproof Diet because of their high levels of omega-6 fats that can oxidize and contribute to inflammation. Nuts are also susceptible to mold and contain lectins, nutrient-sapping compounds that can be tough on your gut. Use nuts in moderation, or remove them from your diet and reintroduce in small amounts to test your sensitivity.


  1. Preheat your oven to 350 degrees. Line an 8-inch cake pan with parchment or grease it with coconut oil or ghee.
  2. In a large bowl, combine all dry ingredients. Add all remaining ingredients and mix until combined.
  3. Pour the batter into the cake tin. Bake for 30 to 40 minutes, or until it is no longer wobbly in the middle and a knife inserted in the center comes out clean.
  4. Cool completely and serve plain, or with whipped coconut cream, berries or a simple chocolate glaze (see link in post above).

Serves: 10

Nutritional Information (1 slice):

  • Calories: 306
  • Fat: 26.5g
  • Salt: 62mg
  • Carbs: 21.2g
  • Fiber: 6.6g
  • Sugar: 11.5g
  • Protein: 10.1g
  • Cholesterol: 79mg
  • Sugar Alcohols: 7.2g
  • Net Carbs: 7.4g
  • Potassium: 342mg
  • Vitamin D: 6mcg
  • Calcium: 97mg
  • Iron: 2mg