Zucchini Chocolate Cake
Calories 330kcal
Ingredients
- 2 cups shredded zucchini
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup butter (melted)
- 1/3 cup almond butter
- 1/4 cup coconut oil
- 1/2 cup sour cream
- 1 cup erythritol
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 teaspoons espresso powder
- 1/3 cup unsweetened cocoa powder
- 3 tablespoons chocolate chips (melted)
- 4 ounces cream cheese (melted)
- 4 tablespoons unsalted butter (melted)
- 1/3 cup erythritol
- 2 teaspoons espresso powder
Instructions
- Baking the CakeShred your washed zucchini and drain unnecessary liquids.
- Place on a dish and set aside.Combine your dry ingredients including chocolate chips, almond flour, coconut flour, baking soda, baking powder, coffee espresso powder, cocoa powder and sweetener in a mixing bowl.
- Mix until well-combined.Blend the melted butter, almond butter, coconut oil, sour cream, and vanilla extract in a mixer.
- Crack in the eggs as well.
- Gently pour the dry ingredients into the mixer.
- Blend until homogenous and smooth.Blend in the zucchini into the batter.
- Create a pourable mixture.Brush a baking dish with melted butter.
- Leave in the oven (set at 300°F) for 45-60 minutes.
- When the cake is cooked enough, take out from the oven and allow to cool for a couple of minutes.Making the Espresso Frosting Place all the ingredients for the frosting inside the blender.
- Blend for 3 minutes.Remove the cake from the mold and frost with the espresso mixture.Slice into wedges.
- Serve.
Originally posted 2019-02-20 17:57:26.
