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Ok, this one is interesting because whenever I say zucchini and cake 🍰 in the same sentence I get the weirdest reactions 😂
However, zucchini is very neutral in taste and it just adds great moisture and fiber to this delicious and rich chocolate cake.
It’s my go to coffee cake in the morning ☕️
Original cake recipe from Low Carb Yum (link)
Original frosting recipe from KetoConnect (link)
SERVINGS: 6 PEOPLE
INGREDIENTS
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup erythritol
- 1/4 teaspoon cinnamon
- 1/2 teaspoons baking soda
- 1/2 teaspoons baking powder
- 30 gr butter melted
- Few drops monkfruit
- 2 large eggs beaten
- 1/2 teaspoons vanilla extract
- 1 cups zucchini shredded (peeled)
OPTIONAL:
- buttercream frosting (100 gr butter, 125 gr cheese, 1/8 cup powder erythritol, 1/2 teaspoon vanilla ) all softened and mixed together
INSTRUCTIONS
- In large mixing bowl, combine coconut flour, cocoa, Sukrin+, monk fruit, cinnamon, baking soda, baking powder, and sea salt.
- Mix in eggs, coconut oil, and vanilla until well combined.
- Stir in zucchini (and optional chocolate chips if using).
- Spread out into greased 9×13-inch pan (or two round 9-inch pans).
- Bake at 175°C for about 35 minutes
- Cool on wire rack. Once cool,
- frost with if desired.
christaslowcarbkitchen.food.blog 