Tuesday, July 3, 2018

Zucchini Chocolate Cake

When I found this recipe on lowcarbyum.com she called it the best chocolate cake.
She wasn’t lying.
Truthfully, I prefer this chocolate cake over any chocolate cake I’ve had.  It’s that good!
I’ve tweaked her recipe slightly, adding a bit of cream in place of the 4th cup of zucchini and some butter in place of part of the coconut oil.  All in all it’s a fantastic cake!  You’d never know there’s vegetables in it. So go ahead and sneak it on the kids.
As for the pictures in this post, I’m so embarrassed.  I made this for company and we sliced it while it was a little warm before I iced it.
So the pictures are somewhat crude.  I’ll update with pretty ones the next time I make it.
zucchini chocolate cake piece 1b
Ingredients
For Cake
1 cup coconut flour
1 cup unsweetened cocoa powder
1 1/2 cup low carb sweetener ( I used swerve)
1/4 teaspoon monk fruit powder (or 3-4 tablespoons of sweetener,  I used swerve again)
1 teaspoon cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon sea salt
1/4 cup coconut oil melted
1/4 cup butter melted
8 large eggs, beaten
2 teaspoons vanilla extract
3 cups zucchini shredded (see note)
1 cup heavy cream
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zucchini chocolate cake 3a
Note:  Don’t use the large grater as you’ll see the zucchini in the baked cake.  Use the finer shredder at the side.
zucchini chocolate cake 2a
Zucchini chocolate cake 4a
Preparation:
  1. In large mixing bowl, combine coconut flour, cocoa, sweetener, monk fruit, cinnamon, baking soda, baking powder, and sea salt.
  2. In a separate bowl with a mixer,  beat eggs, coconut oil, butter and vanilla until well combined.  Add to dry ingredients.
  3. Stir in zucchini and cream.
  4. Spread out into greased 9x13-inch pan (or two round 9-inch pans).
  5. Bake at 350°F for about 50-55 minutes or until toothpick inserted in center comes out clean.  Check at 45 minutes for sure if using one pan.   NOTE: smaller pans, such as 9-inch round pans should be checked around the 20 minute mark.
  6. Cool on wire rack. Once cool, frost with low carb chocolate buttercream frosting if desired.
zucchini chocolate cake 7a
Recipe adapted from: LowCarbYum

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