Flourless Paleo Vegan Chocolate Zucchini Cake (Keto, Gluten Free)

Ingredients For the Flourless Version (Vegan, Gluten Free, Sugar Free) 2 1/4 cups gluten free rolled oats Can sub for quinoa flakes 2 tbsp cocoa powder 3/4 cup granulated sweetener of choice I used a stevia blend 1 tbsp baking powder 1/4 cup shredded zucchini 1 cup mashed sweet potato 1 flax egg 1 cup liquid of choice almond milk, coconut milk etc * See notes 1/4 cup coconut oil, melted For the Keto, Paleo, and Low Carb Version 1/4 cup coconut flour 1/4 cup cocoa powder 1/2 cup granulated sweetener of choice I used a stevia blend 1/4 tsp baking soda 1/2 tsp baking powder 1/4 cup shredded zucchini 3 large eggs 3 tbsp coconut oil, melted 3 tbsp liquid of choice coconut milk, almond milk etc Instructions Preheat the oven to 350 degrees Fahrenheit.

Line an 8 x 8-inch pan with parchment paper and set aside. In a high-speed blender, combine all your ingredients and blend until a thick batter remains.

Regularly scrape down the sides to ensure all the ingredients are fully incorporated.

Pour the batter in the greased pan and bake for 25-30 minutes, or until a skewer comes out clean from the center.

Allow the cake to cool in the pan for 5 minutes, before transferring to a wire rack to cool completely.

Once the chocolate zucchini cake has cooled, add the optional frosting and slice into pieces.