If you're a fan of decadent, fudgy chocolate desserts but are watching your carb intake, you're going to love this Low Carb Chocolate Zucchini Cake! It’s rich, incredibly moist, and completely grain-free, making it the perfect guilt-free indulgence.
Grate the zucchini using the fine side of a box grater. Lightly squeeze out the excess water with your hands or a towel, but don’t overdo it. You want some moisture left for a soft texture.
Gently fold the grated zucchini and chocolate chips (if using) into the batter. It might look thick at first, but the zucchini will release moisture as it bakes.
Pour the batter into a greased 8x8 inch pan and smooth the top. Bake at 350°F for 30–35 minutes, or until a toothpick inserted in the center comes out mostly clean. A few moist crumbs are okay.