Chocolate Zucchini Cake

This moist chocolate cake incorporates vegetables and alternative flours for a dessert that won't cause dramatic blood sugar fluctuations. Zucchini adds moisture and fiber while reducing the need for excess fats and sugars, and the protein powder helps balance macronutrients for better glycemic control. Just make sure to go for a natural brand recommended by your doctor or dietitian.

Equipment needed

• 9-inch round cake pan
• Box grater
• Large mixing bowl
• Electric mixer
• Measuring cups and spoons
• Sifter
• Cooling rack
• Parchment paper

Ingredients

• 2 cups finely grated zucchini
• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1 scoop (30 grams) unsweetened protein powder
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened almond milk
• 2 teaspoons unsweetened vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• ⅓ cup stevia or monk fruit sweetener (optional)

Instructions

1. Heat oven to 350 degrees. Line cake pan with parchment paper.
2. Grate zucchini and squeeze out excess moisture using clean kitchen towel.
3. In large bowl, whisk together almond flour, coconut flour, cocoa powder, protein powder, baking powder, baking soda, salt, and cinnamon.
4. In another bowl, beat eggs, stevia or monk fruit sweetener (optional), melted coconut oil, almond milk, and vanilla until well combined.
5. Gradually mix dry ingredients into wet ingredients until just combined.
6. Fold in grated zucchini until evenly distributed.
7. Pour batter into prepared pan and smooth top.
8. Bake 35-40 minutes until toothpick comes out clean.

Nutritional information

• 215 calories
• 10 grams protein
• 9 grams carbohydrates
• 4 grams fiber
• 18 grams fat
• 200 milligrams sodium