Low carb chocolate zucchini cake

This can be made as a bundt, 9x13 pan or cupcakes. Instead of icing I used an assortment of different flavoured chocolate chips before baking on top of each cupcake.

SLPMGR @hollister44

Canada

This can be made as a bundt, 9x13 pan or cupcakes. Instead of icing I used an assortment of different flavoured chocolate chips before baking on top of each cupcake.

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Ingredients

2 cfinely grated zucchini
3/4 tspsalt
2 calmond flour
2/3 cSwerve Sweetener
1/2 ccocoa powder
1/3 ccoconut flour
1/3 cunflavoured whey protein powder
1 tbspbaking powder
4large eggs
1/2 cbutter or coconut oil, melted
1 tspvanilla
1/2-1 cunsweetened almond milk

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Steps

1

Place the zucchini and mixed in salt, into a sieve and drain as much fluid as possible. Press and squeeze to release excess liquid and set aside.
2

Preheat oven to 325 degrees F and grease pan or cups of choice.
3

In a large bowl mix all the dry ingredients before adding each of the wet ingredients. After mixing in the zucchcini, if the batter is thick, add up to 1/2 c of additional almond milk. It should be spreadable but not pourable.
4

For a cake, spread batter in prepared pan and smooth the top. Sprinkle with chocolate chips and bake for 45 minutes or until set and a tester inserted in the centre comes out clean. Cupcakes take approximately 30 minutes to cook.
5

If you are making a bundt cake, Let cool in pan for 15 minutes before flipping it out onto a wire rack to cook lol completely.