THM Chocolate Zucchini Cake
Cake:
1 medium zucchini
4 eggs, room temperature
4 tbsp butter, softened
¾ cup THM baking blend (or sub)
¾ cup gentle sweet
1/8 tsp pure stevia extract
1 tsp baking powder
1 tsp baking soda
2 pinches salt
1/3 cup stevia sweetened chocolate chips
4 tbsp unsweetened cocoa powder
Whipped Cream Frosting:
1 cup heavy cream
4 tbsp cocoa powder
7 tbsp gentle sweet
dash of vanilla extract
1 medium zucchini
4 eggs, room temperature
4 tbsp butter, softened
¾ cup THM baking blend (or sub)
¾ cup gentle sweet
1/8 tsp pure stevia extract
1 tsp baking powder
1 tsp baking soda
2 pinches salt
1/3 cup stevia sweetened chocolate chips
4 tbsp unsweetened cocoa powder
Whipped Cream Frosting:
1 cup heavy cream
4 tbsp cocoa powder
7 tbsp gentle sweet
dash of vanilla extract
Preheat oven to 350 degrees.
Spray 8x8 pan with non-stick cooking spray.
Trim the zucchini and chop into pieces. Place in a food processor and pulse until it
is broken down into tiny pieces, not a mush.
Add all other ingredients and process until mixed well.
Pour batter into prepared pan and bake 35-40 minutes or
until set and toothpick comes out clean.
While cake is cooling, whip cream, cocoa powder, sweetener
and vanilla together until thick. Frost
cooled cake and serve.
No comments:
Post a Comment