Chocolate Zucchini Cake

low-carb-news.blogspot.ca

Refrigerated, this special cake has a more dense texture, which my husband and son love; however, at room temperature it has a lighter texture. I promise nobody practically will figure out there is zucchini in the cake, especially since I peeled the zucchini first before grating.. It simply contributes to the moistness and texture of the cake. If you suddenly have more zucchini growing in your garden than you know what do with, this is a great recipe. The cake freezes well The carob option is for people like me who cannot have cocoa or dark chocolate due to migraines. For me it has been about 15 years of having to mostly abstain or risk a migraine, and many a time I did risk it and paid the price! I have to tell you this carob powder tastes like the real thing in baking. I love it. I even use the unsweetened carob chips instead of chocolate chips. My life has become sweeter as my beloved chocolate is back on the table for me again. Thanks to one sweet lady who cared enough to comment on my blog that that is what her mother used. I decided to try it out and now you will see more chocolate desserts from me once again. Please be aware that even although erythritol works really well as a sweetener in combination with another low-carb sweetener in baking....it should not be consumed by people with sensitive bladders. It can make the bladder more sensitive as it is processed through the bladder ... that is why this particular sugar alcohol does not cause intestinal discomfort. Hope that helps someone out there, just as I, in turn, have been helped by a kindly soul. Refrigerated, this special cake has a more dense texture, which my husband and son love; however, at room temperature it has a lighter texture. I promise nobody practically will figure out there is zucchini in the cake, especially since I peeled the zucchini first before grating.. It simply contributes to the moistness and texture of the cake. If you suddenly have more zucchini growing in your garden than you know what do with, this is a great recipe. The cake freezes well The carob option is for people like me who cannot have cocoa or dark chocolate due to migraines. For me it has been about 15 years of having to mostly abstain or risk a migraine, and many a time I did risk it and paid the price! I have to tell you this carob powder tastes like the real thing in baking. I love it. I even use the unsweetened carob chips instead of chocolate chips. My life has become sweeter as my beloved chocolate is back on the table for me again. Thanks to one sweet lady who cared enough to comment on my blog that that is what her mother used. I decided to try it out and now you will see more chocolate desserts from me once again. Please be aware that even although erythritol works really well as a sweetener in combination with another low-carb sweetener in baking....it should not be consumed by people with sensitive bladders. It can make the bladder more sensitive as it is processed through the bladder ... that is why this particular sugar alcohol does not cause intestinal discomfort. Hope that helps someone out there, just as I, in turn, have been helped by a kindly soul.

2½ cups Gluten-Free Bake Mix 2 (click highlighted text) (625 mL)

⅔ cup carob powder, OR cocoa (125 mL)

(Recently discovered Bob's Red Mill Toasted Carob Powder - tastes like cocoa!)

1 tbsp baking powder (15 mL)

1 tsp baking soda (5 mL)

1 tsp cinnamon (5 mL)

½ tsp salt (2 mL)

¾ cup butter, softened (175 mL)

3 eggs

Liquid sweetener (sucralose or stevia) to equal 1½ cups sugar (375 mL)

⅓ cup granulated erythritol, OR 8 coffee sweetener packets (75 mL)

(Use double the amount if using cocoa)

¾ cup heavy cream (175 mL)

2 tsp vanilla extract (10 mL)

1½ tsp unflavored gelatin (7 mL)

2 cups finely grated, peeled zucchini (500 mL)

subheading: Chocolate Cream Cheese Frosting:

8 oz regular cream cheese (250 g)

Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)

½ cup almond butter (125 mL)

½ cup vanilla, OR chocolate whey protein (125 mL)

(I use GNC Gold Standard)

¼ cup unsalted butter, melted (50 mL)

⅔ cup carob powder, OR cocoa (150 mL)

¼ cup powdered erythritol, OR (60 mL)

6 sweetener packets (the kind for coffee)

2 tbsp heavy cream (30 mL)

2 tsp light-tasting olive oil (10 mL)

Directions at low-carb-news.blogspot.ca

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