I started out trying to make healthy brownies and ended up with this moist and healthy chocolate cake!


Recipe Summary

20 mins
25 mins
45 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.

  • Beat agave nectar, applesauce, raw sugar, eggs, sunflower oil, and vanilla extract together in a large bowl. Whisk all-purpose flour, cocoa powder, coconut flour, baking soda, and salt together in another bowl. Add flour mixture to applesauce mixture and stir until combined.

  • Fold zucchini and walnuts into applesauce mixture until batter is evenly-mixed. Spread batter into prepared baking dish.

  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes.

Nutrition Facts

219 calories; protein 4.6g 9% DV; carbohydrates 40g 13% DV; fat 5.9g 9% DV; cholesterol 31mg 10% DV; sodium 369.5mg 15% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This turned out great. I subbed honey for the agave nectar and canola for the sunflower oil. Both tasted fine. I really felt like it needed a topping so I made a Cool Whip pudding frosting for it. It is very moist. I made half the recipe and put it in a round cake pan. Read More