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4.50 from 4 votes

Crock Pot Sugar-Free Chocolate Zucchini Cake

Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 16 servings
Calories 194kcal
Author Brenda Bennett | Sugar-Free Mom



  • Sift together the first 6 ingredients in a bowl.
  • In a stand mixer, add the butter, coconut oil, eggs, vanilla extract, stevia and yogurt and blend until well combined.
  • Skip this step if you don't mind seeing pieces of zucchini in the cake.Place the shredded zucchini into blender and blend until smooth like a thick soup.
  • While the mixer is on low gradually pour the zucchini into the egg mixture until incorporated.
  • Keep the mixer on low and in two batches slowly pour in the flour mixture.
  • It will be very thick so you may need to stop and scrap down the sides of the mixer bowl to continue to incorporate flour.
  • Grease the bottom and sides of a crock pot with coconut oil, butter or nonstick cooking spray.
  • Spread the batter into the crock pot and level off the top with a wet spatula.
  • If you are using the optional chocolate or carob chips, sprinkle those onto the top now.
  • Cover and cook on low 4-5 hours or until a toothpick in center comes out clean.
  • Uncover, turn off and allow to cool in the crock pot for 30 minutes before slicing and serving.
  • Loosen around the edges of the cake before slicing.


Net Carbs: 13g


Serving: 1serving | Calories: 194kcal | Carbohydrates: 17g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 194mg | Potassium: 93mg | Fiber: 4g | Sugar: 1g | Vitamin A: 252IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg