Name: Chocolate Zucchini Cakes Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: 2 cups Flour; ½ cup Cocoa powder; ½ tablespoon Baking powder (follow instructions on packaging); ½ teaspoon Salt; 4 medium Eggs; 3 tablespoons Butter (soft or melted); 3 tablespoons Honey or sweetener of choice; ⅓ cup Greek yogurt (no fat); ¼ teaspoon Vanilla extract; ⅓ cup Milk (low fat); 3 cups Zucchini (shredded); 3 cups Zucchini (shredded); 4 medium Eggs; ¼ teaspoon Vanilla extract; 3 tablespoons Butter (melted); ½ cup Milk (low fat); 1 cup Almond flour; 1 cup Coconut flour; 3 tablespoons sweetener of choice (Xylitol); 1 teaspoon Baking powder; ½ teaspoon Salt; ¼ cup Cocoa powder; 21 oz Cream cheese (low fat); 7 oz Greek yogurt (no fat); Sweetener to taste (about 6 tablespoons honey or 4 tablespoons Xylitol on keto); ½ teaspoon Vanilla extract; Optional; ½ cup Cocoa powder for chocolate cream

Can we deal with the unexpected or we don’t even really have to? Let’s make a Zucchini cake and see if it turns out as expected!

Ingredients

Cake

Original

2 cups / 250g Flour
½ cup / 50g Cocoa powder
½ tablespoon / 7g Baking powder (follow instructions on packaging)
½ teaspoon / 3g Salt
4 medium / 200g Eggs
3 tablespoons / 50g Butter (soft or melted)
3 tablespoons / 60g Honey or sweetener of choice
⅓ cup / 80g Greek yogurt (no fat)
¼ teaspoon / 1.5g Vanilla extract
⅓ cup / 80g Milk (low fat)
3 cups / 400g Zucchini (shredded)

Keto – Gluten free

3 cups / 400g Zucchini (shredded)
4 medium / 200g Eggs
¼ teaspoon / 1.5g Vanilla extract
3 tablespoons / 50g Butter (melted)
½ cup / 120g Milk
1 cup / 100g Almond flour
1 cup / 120g Coconut flour
3 tablespoons sweetener of choice
1 teaspoon / 4g Baking powder
½ teaspoon / 3g Salt
¼ cup / 30g Cocoa powder

Frosting

21 oz / 600g Cream cheese (low fat)
7 oz / 200g Greek yogurt (no fat)
Sweetener to taste (about 6 tablespoons honey or 4 tablespoons Truvia on keto)
½ teaspoon / 2.5g Vanilla extract
Optional
- ½ cup / 50g Cocoa powder for chocolate cream

Kitchen utensils

Ø6½” / Ø16.5cm Springform pan

How to make Chocolate zucchini cake

Cake – Original

Mix together flour, cocoa powder, baking powder and salt.
Whisk the eggs until light yellow.
Whisk in the butter, honey or sweetener of choice, sour cream, vanilla extract, milk and the shredded zucchini.
Mix them together with the flour.
Pour the batter into a parchment lined spring-form pan.
If cutting cakes isn’t an option just use the spring-form individually without its bottom on a parchment paper and bake the batter in batches. Using more spring-from pans at the same time is also an option.
Bake the chocolate zucchini cake on the lower rack of a 360°F / 180°C preheated oven for about 50 minutes.
If the layers are baked individually 20 minutes for each layer would suffice.
Cut the cake into 3 layers and let them cool completely. It shouldn’t be gooey but if it is, panic not, just put them back into the oven and bake them through.

Cake – Keto – Gluten free

In a big enough bowl ,mix all the ingredients together. It should be moist but it won’t be runny like it’s the case with the floury batter.
Divide the batter into three. Line a baking sheet with parchment paper and by using a spring-form baking pan without the bottom, make the zucchini cake layers.
Bake the chocolate zucchini cake on the lower rack of a 360°F / 180°C preheated oven until dark brown spots start to appear on the surface of the cake, about 45 minutes.

Frosting

Whisk cream cheese, Greek yogurt or sour cream, sweetener of choice and vanilla extract until creamy. For chocolate cream add the optional cocoa powder too.

Assembly

Divide the cream into four parts.
Make sure the layers are cooled to room temperature or even below. Spread ¼ of the cream on the first layer equally.
Continue with the layers and cream.
Spread the last quarter on the side of the cake.
Leave a bit of cream for decoration if desired. Always keep the cake in the fridge unless it is served.