Perfect Gluten-Free Zucchini Chocolate Cake | Bulletproof
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. While this cake tastes perfect on its own, you can easily decorate it with fresh low-fructose berries or low-carb frostings.
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
Instructions:
1. Preheat your oven to 350 degrees. Line an 8-inch cake pan with parchment or grease it with coconut oil or ghee.
2. In a large bowl, combine all dry ingredients. Add all remaining ingredients and mix until combined.
3. 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.
4. Cool completely and serve plain, or with whipped coconut cream, berries or a simple chocolate glaze (try this one: https://www.bulletproof.com/recipes/k...)
Get the recipe: https://www.bulletproof.com/recipes/e...
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