Low Carb Zucchini Cake
About this time of year, my family starts making the well loved chocolate zucchini cake. I’ve never heard of anyone not falling in love with this dessert…and with dozens of zucchini coming from our garden it’s not hard to convince ourselves it’s time for cake.
For those of you who are wondering who on earth would put vegetables in cake, you have no clue how great the zucchini makes this! Seriously.
Anyway…since we try to do dessert responsibly (most of the time!), my Mom made this divine version that is not only NO SUGAR, but very low carb. Guilt free.
There are a couple ingredients we love using (the THM baking blend and THM Gentle Sweet) and are featured in this recipe…however, I feel pretty certain there could be some substitutions using almond/coconut flour and stevia/erythritol based sweeteners. If you want to check out the low carb store we purchase most of our low carb baking items, see it here.
Now let’s have some cake!
Low Carb Chocolate Zucchini Cake
- 3/4 cup butter
- 1-3/4 cups Gentle Sweet*
- 2 eggs
- 1 tbsp. pure vanilla
- 1/2 cup almond milk soured with 1-2 tsp. lemon juice
- 2-1/2 cups THM baking blend**
- 1/3 cup cocoa
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/8 tsp. sea salt
- 2 cups grated zucchini
- 1/4 cup sugar-free chocolate chips (opt)
Cream together butter, gentle sweet, eggs, vanilla, and almond milk.
Sift dry ingredients and add to creamed mixture. Mix in zucchini and chocolate chips.
Bake in a greased and floured 9″x13″ (or a bundt pan) at 325F (160C) for 45 minutes.
You’re welcome!
Have you ever baked with zucchini? Or any other veggie?
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Category: Desserts, Gluten Free, Kid Friendly, Low Carb, Recipes | Tags: low carb chocolate zucchini cake, low carb no sugar dessert, thm zuchinni chocolate cake, ways to use zucchini 8 comments »
Looks delish. Chocolate looks good in that. I also shared the basic recipe for Zucchini bread. Do check it when you can :))
http://polkadotsandcurry.com/2015/09/25/zucchini-bread/
I’m wondering if you’ve ever used frozen shredded zucchini for this. If so, do you squeeze out the zucchini or not? (I’ve seen “undrained thawed zucchini” in recipes, but most of the time I squeeze out the liquid, so not sure here…)
Jo – I would absolutely do that!
They taste just as good as they smell! I loved them.
Thanks for the recipe.
Do we peel the zucchini first? Thank you so much!
Pam – Yes, that would be a good idea…that’s usually what we do.
How many servings and how many carbs per serving?
Hey Cheryl – because the program I used to analyze nutritional information doesn’t recognize the THM baking blend and Gentle Sweet I’m not entirely sure. However, without those two ingredients it’s 3 grams of carbs and 1 gram of fibre. This is for a serving of 9.