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Below, this cake was made using an 8-inch (20 cm) nonstick springform pan and the above frosted cake photos was the cake made in 2 nonstick 8-inch (20 cm) cake pans.

So pretty frosted.  Give the decorative cherry to someone who likes them!  You can simply garnish with fine coconut and perhaps grated unsweetened Baker's chocolate.


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.  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 to fall back on.  The cake freezes well.  Please don’t let the long ingredient listing put you off – if you have all the ingredients on hand, it’s actually very easy to create.  

NOTE:  You can use Gluten-Free Bake Mix 2 - use 1 1/2 tsp unflavored gelatin (add to wet ingredients and mix)...use the same amount.

For example, 3/4 cup sugar sweetness (not 3/4 cup of liquid) using my bottle of EZ-Sweetz sucralose (whether the smaller one 0.5 oz of the bigger bottle 2 oz) would be 18 or 36 drops respectively.  Here is an article about the sweeteners: Part 1. There is another article here: Part 2


21/2 cups Gluten-Free Bake Mix, OR Keto Bake Mix (625 mL)  
  {For Keto Bake Mix, use 1/4 cup more (60 mL)}, OR use
  Gluten-Free Bake Mix 2, my preference these days
1/2 cup cocoa (125 mL)
1 tbsp baking powder (15 mL)
1 tsp baking soda (5 mL)
1 tsp cinnamon (5 mL)
1/2 tsp salt (2 mL)
3/4  cup butter, softened (175 mL)
3 eggs
Liquid sweetener to equal 11/2 cups sugar (375 mL)
3/4  cup granulated sweetener (175 mL)
1/2 cup heavy cream (125 mL)
2 tsp vanilla extract (10 mL)
2 cups finely shredded, unpeeled zucchini (500 mL)
Chocolate Fruit Spread Filling, OR use Crème Fraiche or whipped cream mixed with some cocoa, Low-Carbing Among Friends, volume-1, page 52 (optional):
1/4 cup raspberry fruit spread (60 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
3 tbsp powdered sweetener (45 mL)
1 oz unsweetened baking chocolate, melted (30 g)
Chocolate Frosting:
1/4 cup unsalted butter, melted (50 mL)
Liquid sweetener (sucralose or stevia) to equal 11/2 cups sugar (375 mL)
6 tbsp heavy cream (90 mL)
2 tbsp water (30 mL)
2 tsp olive oil (10 mL)
1 tsp vanilla extract (5 mL)
1/2 cup whole, OR skim milk powder* (125 mL)
1/3  cup powdered sweetener (75 mL)
2 tbsp vanilla whey protein (30 mL)
2 oz (2 squares) unsweetened baking chocolate,** (60 g)


Preheat oven to 350°F (180°C). In large bowl, combine Gluten-Free Bake Mix, OR Keto Bake Mix, cocoa, baking powder, baking soda, cinnamon and salt.

In food processor, process butter and add eggs while processing.  Add liquid sweetener, granulated sweetener, heavy cream and vanilla extract; process.  Add zucchini and process briefly.  Add the dry ingredients and process until well incorporated, scraping the sides occasionally.

Pour into two nonstick 8-inch (20 cm) cake pans that have been lined on the bottom with parchment paper sprayed with nonstick cooking spray on both sides.  Bake 50 minutes or until cake tester comes out clean.  Allow cake to cool completely in a draft-free area on wire rack before removing and frosting the cake.  The cake can be left at room temperature for hours at a time, but should be refrigerated in between.

Chocolate Fruit Spread Filling (optional):  In small bowl, combine raspberry fruit spread, butter, liquid sweetener, powdered sweetener of choice and melted chocolate.

Chocolate Frosting:  In food processor with sharp S-blade, combine butter, liquid sweetener, heavy cream, water, olive oil, vanilla extract, whole, OR skim milk powder, powdered sweetener and vanilla whey protein.  Process and then add melted chocolate.  Process again until smooth.  Refrigerate half an hour if the frosting is not firm enough.

Helpful Hints: *Whole milk powder can be found in the Hispanic section of Super Walmart or in Publix or in Costco.  You can use skim milk powder (blend finely first in blender or coffee bean grinder). This cake would make good cupcakes made in a muffin pan with cupcake liners or it could be spread in a greased 9 x 13-inch (23 x 33 cm) glass baking dish or poured into two parchment-lined 8-inch (20 cm) nonstick heart-shaped cake pans or an 8-inch greased, nonstick springform pan.  Baking times will vary, so keep an eye on your creation and use a cake tester.  My husband and son, Jonathan, preferred this cake refrigerated and I preferred it at room temperature.  In order to reduce carbs, it is better to use liquid sucralose.  I gave the analysis without frosting as well, so that you can use your own favorite frosting, if desired, and figure out the carbs more easily.  

**For an easy way to melt chocolate:  Place chocolate in cereal bowl and pour boiling water over it.  Let sit for a while; pour water off and pour boiling water over the chocolate again and allow to sit until chocolate tests soft to the point of a paring knife.  Try it – it will not seize (promise!) and you will be sold on this no fail easier, quicker way to melt chocolate than using a double boiler.

Yield:  12 servings
1 serving with/without frosting
386.7/268.5 calories
9.4/6.6 g protein
34.7/23.7 g fat
9.3/6.3 g carbs


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