Zucchini Chocolate Cake

Zucchini Chocolate Cake

Ingredients

• 2 cup 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 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp vanilla extract
• 2 tsp espresso powder
• 1/3 cup unsweetened cocoa powder
• 3 tbsp chocolate chips ((melted))
• 4 oz cream cheese ((melted))
• 4 tbsp unsalted butter ((melted))

Instructions

1. Baking the CakeShred your washed zucchini and drain unnecessary liquids.
2. 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.
3. Mix until well-combined.Blend the melted butter, almond butter, coconut oil, sour cream, and vanilla extract in a mixer.
4. Crack in the eggs as well.
5. Gently pour the dry ingredients into the mixer.
6. Blend until homogenous and smooth.Blend in the zucchini into the batter.
7. Create a pourable mixture.Brush a baking dish with melted butter.
8. Leave in the oven (set at 300°F) for 45-60 minutes.
9. 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.
10. Blend for 3 minutes.Remove the cake from the mold and frost with the espresso mixture.Slice into wedges.
11. Serve.