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Ma recette de beignets au four sans friture

Chocolate zucchini cake recipe with no butter or sugar

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If, like me, you love simple moist chocolate cakes with a rich chocolate taste, go for this recipe. Why ? Because with this zucchini chocolate cake without butter or sugar, you can indulge in another piece without feeling guilty. 🙂 I have added a special ingredient which replaces the butter (or any fat), without spoiling the taste and the result is a moist cake :  grated zucchini ! Instead of sugar, I have used some stevia, a natural sweetener which contains zero calories… You only need to select some fresh eggs and some quality baking chocolate. If you wish to try another recipe, have a look at my recipe for gluten-free chocolate and orange cake with no butter.

Chocolate zucchini cake

Liste des ingrédients

  • 20g unsweetened cocoa powder (ÂĽ cup)
  • 30g cornstarch or flour (ÂĽ cup)
  • 40g stevia or 80g sugar (â…“ cup stevia or a bit more than â…“ cup sugar)
  • 200g baking chocolate (between 50 and 70%) (a bit more than 1 cup)
  • 200g grated zucchini (a bit more than 1 cup)
  • 4 eggs
  • Some vanilla extract

Etapes de la recette

  1. Start by chopping the chocolate, then place it in the microwave to melt (2 x 1 minute). Stir until smooth.
  2. Peel the zucchini and grate it into fine shreds. Try to obtain 200g of zucchini (a bit more than 1 cup before draining it).
  3. Separate the egg yolks from the whites.  Beat the egg yolks, the stevia and the vanilla extract.
  4. Add the cocoa powder, mix and add a bit of zucchini.
  5. Add the cornstarch and the melted chocolate once it has cooled down (keep 3 tablespoons for the glaze) and mix again thoroughly.
  6. Add the rest of the zucchini and stir.
  7. Whisk the egg whites and fold them into your mixture to create air bubbles.
  8. Pour in a non-stick cake pan and bake for 30 minutes at 180°C (350 F).
  9. Once your cake has cooled down, glaze it evenly with the rest of the chocolate. You can then sprinkle some grated coconut or some chopped hazelnuts.

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Zucchinis make your cake moist and replace the butter. When you whisk the egg whites, the texture of your cake is more fluffy and pleasant to eat. It’s ideal if you want to indulge without feeling too guilty !

Don’t forget to use a rather small cake pan (18 to 22 cm max / between 7 and 9 inches max) so that your cake doesn’t end up too flat… insert a thin clean knife into the cake to check if it’s cooked. The knife should come out clean (without any uncooked batter), if not, cover with some foil and bake for another 5 to 10 minutes so that the center cooks well.


Step 2 : Grate the zucchini and press it to remove any excess moisture

Step 3 :  separate the egg yolks from the whites then mix the egg yolks with the sugar

Step 4 : add some vanilla extract

Step 5 : whisk the mixture until foamy

Step 6 : add the melted chocolate once it has cooled down and keep some for the glaze

Mix thoroughly and carefully

Step 7 : Beat the egg whites

Step 8 :  mix carefully to create air bubbles

Step 9 : pour into a cake pan (18 to 22 cm / 7 to 9 inches) then place in the oven

Step 10 : Glaze with the rest of the chocolate

Serve cold, the texture is amazing !

Chocolate zucchini cake

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