Choc Zucchini Cake - LCHF
This is a moist chocolate cake and is a family favourite. It isn’t heavy or overly rich and is a chocolate cake with hidden healthy ingredients no-one will know about....
You could make a butter cream using xylitol if you wanted to ice the cake, however I prefer without.
1/2 cup coconut flour
3/4 cup xylitol*
1/2 teaspoon cinnamon
1/2 cup cacao powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1/4 cup coconut oil or melted butter
4 large eggs beaten
2 teaspoons vanilla
2 cups grated zucchini
Preheat oven to 180 degrees and grease and line with baking paper one round 23cm baking tin.
In a large bowl mix coconut flour, cacao, xylitol, cinnamon, baking soda and powder and sea salt.
Mix in eggs, coconut oil or butter and vanilla until well combined.
Stir in zucchini
Pour into baking pan and spread evenly.
Bake for approximately 30-40 minutes until you can insert a toothpick in the middle and it comes out clean. Check at the 30 minute mark.
*xylitol is highly toxic for dogs, please be careful of your fur babies.