Chocolate Zucchini Cake

Dessert, Low Carb

Ingredients

  • Coconut oil for pan
  • 1 cup creamy unsweetened unsalted almond butter, raw or roasted or sunflower butter
  • 1/3 cup pure Grade A maple syrup or honey (or low carb substitute)
  • 1/4 cup raw cacao powder or unsweetened cocoa powder
  • 1/4 teaspoon fine ground sea salt
  • 1 teaspoon instant coffee powder, regular or decaffeinated
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 1/2 cups shredded zucchini (about 2 small)
  • 1 cup dark or semi-sweet chocolate chips
  • 1/2 cup chopped walnuts or pecans

Directions

  1. Preheat oven to 350F. Grease an 8- or 9-inch square pan with coconut oil. If you want to remove the cake from the pan in one piece, line it with unbleached parchment paper as well.
  2. In large bowl, combine the almond butter, maple syrup, cacao powder, salt, coffee powder, egg, vanilla and baking soda until smooth.
  3. Stir in the zucchini, chocolate chips and nuts if using.
  4. Pour into the prepared pan and bake until just set and a toothpick inserted into the center comes out clean or with dry crumbs. Do not overbake. A 9-inch pan will take about 30 minutes; an 8-inch will take about 35 minutes. Remove from oven and allow to cool before serving.

Source: Today Show