Zucchini Chocolate Cake
This keto zucchini chocolate cake is one of the most favorite cakes perfect for dessert that will surely loved by yourself, family and friends.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
For the Espresso Frosting
Baking the Cake
Shred 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.
Calories: 340kcal | Carbohydrates: 10g | Protein: 7g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 73mg | Sodium: 181mg | Potassium: 236mg | Fiber: 4g | Sugar: 3g | Vitamin A: 622IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 1mg