German Chocolate Zucchini Cake - Gluten Free

• Vegetarian
• Gluten free

• Produce

  • 2 cups Zucchini

• Refrigerated

  • 1/2 cup Almond milk
  • 1 Egg yolk
  • 4 Eggs, large

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Chocolate chips, sugar-free
  • 1/2 tsp Cinnamon
  • 1/2 cup Cocoa powder, unsweetened
  • 1/2 cup Coconut flour
  • 1/4 tsp Salt
  • 1 1/2 cup Sweetening
  • 1 1/2 tsp Vanilla
  • 1/4 tsp Xanthan gum

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 3/4 cup Coconut, unsweetened
  • 1/2 cup Pecans

• Dairy

  • 1/4 cup Butter

Found on lowcarbyum.com

Description

Ingredients

• 1/2 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1 cup sweetener, I used 1/2 cup Stevia Blend
• 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
• 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

Directions

• 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.

Nutrition