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.

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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Recipe for Low Carb Chocolate Buttercream Icing HERE.

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Note:  Don’t use the large grater as you’ll see the zucchini in the baked cake.  Use the finer shredder at the side.

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.
   

Recipe adapted from: LowCarbYum