I have been wanting to make a zucchini cake for a while because zucchini cake, in the chocolate form, is divine. It’s fabulous because it is a cheap bake since zucchini is super in season here. I actually had this for breakfast yesterday, because I figured it has veggies in it, protein and fabulous carbohydrates. 10 Servings.
2.5 cup chopped zucchini
1 cup chopped carrots
1/2 cup almond flour
1 1/2 cup chocolate protein powder (I use Life's Basics Chocolate Protein Powder--I have tried it with others and the Life's Basics works best)
4 teaspoons raw unsweetened cocoa powder
1/2 cup unsweetened apple sauce
1/2 cup egg whites
1/2 cup unsweetened almond milk
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 cup Stevia
Pinch of salt
Preheat your oven to 375 degrees.
So you first need to shred your zucchini and carrots.
Use the shredding attachment on your food processor or take a cheese grater (either one will work).
Once yours zucchini and carrots are shredded, you need to remove the excess liquid (zucchinis have a lot of it--what I did was place a couple paper towels down on the counter, throw the zucchini on top, then place another paper towel on top of the zucchini then squeezed. The more you squeeze, the more liquid will come out.)
Place zucchini and carrots in a bowl with the rest of your ingredients.
Use a large spoon to mix well until all the ingredients are combined and you have a deep chocolate color.
Pour your ingredients into a 9 X 13 nonstick pan (or use a non-stick spray).
Place in oven to bake for 40-45 minutes or until toothpick comes out clean when you poke it.
Let cool in fridge for 1 hour, cut and serve!
Nutritional InformationCalories: 68
Protein: 13.4 grams
Fats: 2.3 grams
Carbs: 8.9 grams
Sugar: 4.2 grams
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