The Perfect Zucchini Chocolate Cake
Zucchini chocolate cake recipe and content provided by Sheridan Austin
Make your veggies do more for you with this luscious zucchini chocolate cake recipe. Zucchini adds the perfect blend of moisture and fiber to this picture-perfect dessert without adding any veggie flavor. Plus, it’s a cinch to prepare.
You may already be familiar with including zucchini in baked goods like bread — and it tastes just as amazing in cake. With cacao butter and cacao powder mixed into the batter, the chocolate flavor is strong enough to mask any zucchini taste. This chocolate cake makes a delicious way to use up your spare veggies, too.
While this cake tastes perfect on its own, you can easily decorate it with fresh low-fructose berries or low-carb frostings. A simple chocolate glaze or dairy-free vanilla topping would both taste amazing.
The Perfect Zucchini Chocolate Cake
https://www.bulletproof.com/recipes/eating-healthy/zucchini-chocolate-cake-recipe-250419/
Start to Finish: 50 minutes (10 minutes active)
Ingredients:
- 3 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup cacao powder
- 4 eggs
- 3 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 tablespoon apple cider vinegar
- 1/4 cup cacao butter, melted
- 3/4 cup coconut cream
- 2 cups grated zucchini
- 6 tablespoons non-GMO erythritol, birch xylitol, or a blend such as Lakanto
- Pinch of salt
Note on ingredients: Except for coconut, all nuts are considered “suspect” on the Bulletproof Diet because of their high levels of omega-6 fats that can oxidize and contribute to inflammation. Nuts are also susceptible to mold and contain lectins, nutrient-sapping compounds that can be tough on your gut. Use nuts in moderation, or remove them from your diet and reintroduce in small amounts to test your sensitivity.
Instructions:
- Preheat your oven to 350 degrees. Line an 8-inch cake pan with parchment or grease it with coconut oil or ghee.
- In a large bowl, combine all dry ingredients. Add all remaining ingredients and mix until combined.
- Pour the batter into the cake tin. Bake for 30 to 40 minutes, or until it is no longer wobbly in the middle and a knife inserted in the center comes out clean.
- Cool completely and serve plain, or with whipped coconut cream, berries or a simple chocolate glaze (see link in post above).
Serves: 10
Nutritional Information (1 slice):
- Calories: 306
- Fat: 26.5g
- Salt: 62mg
- Carbs: 21.2g
- Fiber: 6.6g
- Sugar: 11.5g
- Protein: 10.1g
- Cholesterol: 79mg
- Sugar Alcohols: 7.2g
- Net Carbs: 7.4g
- Potassium: 342mg
- Vitamin D: 6mcg
- Calcium: 97mg
- Iron: 2mg
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