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.
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
Recipe for Low Carb Chocolate Buttercream Icing HERE.
Note: Don’t use the large grater as you’ll see the zucchini in the baked cake. Use the finer shredder at the side.
- In large mixing bowl, combine coconut flour, cocoa, sweetener, monk fruit, cinnamon, baking soda, baking powder, and sea salt.
- In a separate bowl with a mixer, beat eggs, coconut oil, butter and vanilla until well combined. Add to dry ingredients.
- Stir in zucchini and cream.
- Spread out into greased 9x13-inch pan (or two round 9-inch pans).
- 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.
- Cool on wire rack. Once cool, frost with low carb chocolate buttercream frosting if desired.
Recipe adapted from: LowCarbYum