AuthorJessica ParkerCategory,

Chocolate: one of my favorite things! And, of course, it is the time of year for lots of zucchini. The two combined are delicious and this cake is so moist! I made this KETO friendly but you can absolutely switch up the sweetener to make it PALEO friendly instead using coconut sugar, pure maple syrup or raw organic honey. Just adjust amounts as needed!

Yields8 Servings
 2 Eggs
 ½ cup Erythritol (or sweetener of choice)
 ½ cup Coconut oil (softened)
 ¼ cup Almond butter
 1 tsp Vanilla extract
 1.50 cups Almond Flour
 6 tbsp Unsweetened Cocoa Powder
 ¼ tsp Salt
 1 tsp Baking Soda
 2 Zucchini (medium), shredded
 ½ cup Dark Chocolate Chips (I used Lily's Chocolate Chips which are sweetened with stevia)
1

Pre-heat oven to 350F & grease a square casserole dish with coconut oil or butter.

2

In a medium bowl, combine the dry ingredients (except chocolate chips)

In a large bowl, whisk together wet ingredients (except zucchini) until smooth.

Add dry ingredients gradually to the wet ingredients stirring well until completely combined, then gently fold in the zucchini and chocolate chips.

3

Pour batter into casserole dish and bake 50-60 minutes or until toothpick inserted in the middle comes out clean.

4

Serve warm or cooled. A nice addition would be some whipped cream made with stevia or full fat coconut milk whipped! Enjoy!

Ingredients

 2 Eggs
 ½ cup Erythritol (or sweetener of choice)
 ½ cup Coconut oil (softened)
 ¼ cup Almond butter
 1 tsp Vanilla extract
 1.50 cups Almond Flour
 6 tbsp Unsweetened Cocoa Powder
 ¼ tsp Salt
 1 tsp Baking Soda
 2 Zucchini (medium), shredded
 ½ cup Dark Chocolate Chips (I used Lily's Chocolate Chips which are sweetened with stevia)

Directions

1

Pre-heat oven to 350F & grease a square casserole dish with coconut oil or butter.

2

In a medium bowl, combine the dry ingredients (except chocolate chips)

In a large bowl, whisk together wet ingredients (except zucchini) until smooth.

Add dry ingredients gradually to the wet ingredients stirring well until completely combined, then gently fold in the zucchini and chocolate chips.

3

Pour batter into casserole dish and bake 50-60 minutes or until toothpick inserted in the middle comes out clean.

4

Serve warm or cooled. A nice addition would be some whipped cream made with stevia or full fat coconut milk whipped! Enjoy!

Chocolate Zucchini Cake <3 {dairy free, keto/paleo, low carb}