This is just a very quick post, because it's my birthday. Yes, and I've been too busy enjoying the day with my honey, hiking and picnicking. We had a beautiful day! And my Heavenly Father blessed me with a gift too, perfect weather in October! 72 degrees and sunny.
This is basically the same recipe as my zucchini cake recipe here. The only thing changed is that instead of Einkorn flour I added cocoa to make it a chocolate cake. I love the way it turned out in every way. It is a very moist and chocolaty cake. The zucchini really adds the right amount of moistness, and it rises well. Most chocolate cakes I try to make don't. But I loved the way this rose. I use a silicone bundt pan, which worked really nice.
So here we go...
Chocolate Zucchini Cake
by Ginny Larsen, © ginnyslowcarbkitchen.blogspot.com, 10-10-2016
5 large eggs
1/2 cup erythritol
1/4 cup Pyure
2 teaspoons vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon cinnamon
1/2 teaspoon salt
2 cups shredded zucchini -- (I cut one large zucchini in chunks and place in food processor with S blade and process.)
1/3 cup coconut oil
1 1/2 cups almond flour - Honeyville
1/4 cup whey protein isolate, Isopure -- unflavored
1/4 cup golden flaxseed meal
1/4 cup oat fiber
1/4 cup cocoa
In mixing bowl, add eggs, erythritol, Pyure, vanilla, baking soda, baking powder, cinnamon, and salt. Blend together with electric mixer.
Add Zucchini, oil, almond flour, whey protein, flaxseed meal, oat fiber, and cocoa. Mix until combined.
Pour into Bundt pan, sprayed with non-stick cooking spray, and bake in 350F preheated oven for 1 hour to 1 1/4 hr. If knife inserted comes out clean it is done. It was done for me at 1 1/4 hour.
Cool completely on wire rack. Turn out onto plate and add a glaze if desired. I simply mix powdered sweetener such as Pyure or Swerve, and add a little bit of vanilla and enough cream to make it the right consistency.
Per Serving: 143 Calories; 12g Fat (65.7% calories from fat); 6g Protein; 8g Carbohydrate; 6g Dietary Fiber;