Sometimes I make a recipe that is so darn good, that I’m so darn proud of, that the post comes together in no time because my passion spills onto the page. This is now. (!!!) Here are 37 reasons why you must make this last Thursday, ok go! Scrumptious in a way that even picky Aunt Suzy will ask for the recipe? Check. Texture on point? Check. Stupidly easy? Check. Let’s do this thang!
What’s cool about this recipe
It’s so fast. Like my Healthy Zucchini Cake, we’re talking minimal ingredients, one bowl and a spoon. Consider having your child make it! Grating zucchini is kind of annoying, I know, but we’re not using 65 paper towels to remove the water so can we really complain? You can’t mess it up. (Unless you do something silly like use regular flour instead of almond flour). It’s impossibly moist because hello, almonds. It tastes like regular cake but it’s good for you. If that’s not the coolest I don’t know what is.
Let’s make it!
Behind the scenes of recipe testing
I’ve made this countless times and I can say I’m 1000% confident this is the best chocolate zucchini cake on the web, mmmmmk? One final note! Yes, she’s made with green veggies and almond flour (so many healthy fats!) and has way less sugar and is actually satiating, but no, she’s not a salad. I’m looking at you in the comments, sir, who’s gonna swear this ain’t health food because it has fat and calories. Just wanted to make sure we’re aligned there 😉
Dig in! And don’t forget to leave a comment + star rating letting me know if you’re in a relationship with this cake like I am.
*The only flour that will work in this recipe is almond flour (please do not use all purpose, coconut flour, etc–they will not work). Frosted cake can be stored at room temperature for 2 hours but then needs to be refrigerated. Cake freezes great!
