Zucchini season starting here. Just made this recipe tonight, as 12 cupcakes (baked 28 min); really good. I'm always looking for a recipe that might fool sugar eaters and I think this may qualify. I liked too that it took 2 full cups of zucchini.
GERMAN CHOCOLATE ZUCCHINI CAKE from Low Carb Yum http://lowcarbyum.com/german-chocol...ke-gluten-free/
1/2 cup coconut flour
1/2 cup unsweetened cocoa powder
1 cup sweetener, I used 1/2 cup
1/2 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup coconut oil, liquified
4 large eggs, beaten
1 teaspoon vanilla
2 cups zucchini, shredded and drained
1/2 cup sugar free chocolate chips, optional
PECAN COCONUT FROSTING:
1/2 cup almond milk
1/2 cup sweetener, I used Swerve Confectioners Powder
1 egg yolk
1/4 cup butter
1/4 teaspoon xanthan gum
1/2 teaspoon vanilla extract
3/4 cup unsweetened shredded coconut
1/2 cup chopped pecans
Stir together coconut flour, cocoa, sweetener, cinnamon, baking soda, baking powder and salt.
Mix in eggs, coconut oil, and vanilla until well blended. Stir in zucchini and chocolate chips (if using).
Pour mixture into greased pan (I used a 9×9).
Bake at 350 degrees for about 40 minutes or until toothpick inserted in center comes out clean.
Combine almond milk, sweetener, egg yolk and butter in a saucepan.
Heat over medium heat. When bubbles form, sprinkle in xanthan gum.
Continue heating until thickened.
Remove from heat and stir in vanilla, coconut and pecans.
Spread mixture over cooled cake.
5.7g net carbs
I don't know why she says 1 cup sweetener and then said she used one half. I used one half and it was just right. I used avocado oil instead of coconut oil.