Monday, August 10, 2015

Chocolate Zucchini Cake Recipe - Simple and Delicious

Almost everyone has tried Zucchini bread or Zucchini cake.  But it's never really been something I thought of making at home.  Until now!  I couldn't believe how easy this recipe was to make.  Just throw it all in the blender, pour it in a pan and bake!  Then when I tasted it, I was amazed.  It's so moist, it doesn't even need frosting.  Of course, I frosted it anyway!  Not only is this low carb with no sugar added, both my picky eater kids loved this cake too.  Score!!

And now, without further ado, here it is…

My first recipe video!!!  Yay!  I hope to post more in the future, so let me know what you think.

The recipe is listed in the comment section of the video, but I'll put it here as well:

Zucchini Cake
4 TBS melted butter
1/3 cup sweetener (I use Pyure Organic Stevia/Erythritol Blend - see link below)
2 eggs
1 1/2 cups shredded zucchini
2 tsp vanilla
2/3 cup THM baking blend (check out Products at
1 tsp baking soda
1/4 tsp salt
2 TBS Cocoa powder
1/4 cup sugar free chocolate chips (optional)

Preheat oven to 375
Blend ingredients in blender until well mixed
Pour batter in 8x8 or 9x9 dish
Bake 30-35 minutes until middle is just set
Cool before frosting (frosting is optional because cake is awesome without it!)

Estimated nutrition of cake only: 
Recipe makes 9 servings with 81 calories/6g carbs /6g fat /3g protein /2g fiber /0 sugar

Chocolate Peanut Butter Frosting (adapted from recipe at
3/4 tsp vanilla
1/4 cup peanut butter (no sugar added)
2 TBS cocoa
5 tsp maple syrup
4 tsp Almond Milk

Estimated nutrition of cake with frosting: 
Recipe makes 9 servings with 140 calories/11g carbs /10g fat /5g protein /3g fiber /2g sugar

Here's a link to the sweetener I love to use.  This is an affiliate link, but I have to say that I get it WAY cheaper at Walmart - usually $6.99/lb)

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