CHOCOLATE ZUCCHINI CAKE




This lovely moist cake was the one I made for my husband's 60th birthday! Half a cherry is 1 gram of carbohydrate.  Using the cocoa powder option results in a lower carb cake.





 

CHOCOLATE ZUCCHINI CAKE

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.  However, that said, some combination sweeteners with erythritol in them can cause intestinal discomfort, even although the individual components of the sweetener are benign.  Don't ask me why, as I have no idea why this happens; something to do with the manufacturing process, I think.


21/2 cups Gluten-Free Bake Mix 2 (click highlighted text)  (625 mL)
2/3 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)
1/2 tsp salt (2 mL)
3/cup butter, softened (175 mL)
3 eggs
Liquid sweetener (sucralose or stevia) to equal 11/2 cups sugar (375 mL)
1/3  cup granulated erythritol, OR 8 coffee sweetener packets (75 mL)
  (Use double the amount if using cocoa)
3/4 cup heavy cream (175 mL)
2 tsp vanilla extract (10 mL)
11/2 tsp unflavored gelatin (7 mL)
2 cups finely grated, peeled zucchini (500 mL)
Chocolate Cream Cheese Frosting:
8 oz regular cream cheese (250 g)
Liquid sweetener  (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/2 cup almond butter (125 mL)
1/2 cup vanilla, OR chocolate whey protein (125 mL)
  (I use GNC Gold Standard)
1/4 cup unsalted butter, melted (50 mL)
2/3 cup carob powder, OR cocoa (150 mL)
1/4 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)

Preheat oven to 350°F (180°C). In large bowl, combine Gluten-Free Bake Mix 2, carob powder, OR cocoa, baking powder, baking soda, cinnamon and salt.

In food processor, process butter and add eggs while processing.  Add liquid sweetener, erythritol, heavy cream, vanilla extract and gelatin; process.  Add zucchini and process briefly.  Add the dry ingredients and process about 1 minute 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. You can skip that step and simply grease and "flour" with a dusting of bake mix or almond flour.  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.  Frost the cake between layers, on top and down the sides.  The cake can be left at room temperature for hours at a time, but should be refrigerated in between.

Chocolate Cream Cheese Frosting:  In food processor with sharp S-blade, combine cream cheese, liquid sweetener, almond butter, vanilla, OR chocolate whey protein, butter, carob powder, OR cocoa, erythritol, OR sweetener packets, heavy cream and olive oil.  Process well until it is smooth, scraping the sides occasionally.

Helpful Hints: 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 depending on the bake ware chosen, so keep an eye on your creation and use a cake tester.  When cool, run knife around circumference of cake between cake and pan and then invert, supporting cake with palm of hand to gently release.  Remove parchment paper.

Yield:  16 servings
Carob/cocoa
357.8/450.6 calories
8.6/10.0 g protein
29.6/30.2 g fat
2.2/3.8 g fiber
10.7/6.6 g net carbs

ANOTHER RECIPE YOU MAY ENJOY:






SOME USEFUL INFORMATION: 


 

Disclaimer:  Although the authors have done their best to ensure the recipes are gluten-free, it is ultimately the responsibility of the reader to make sure that foods and food products purchased such as sausages, baking powder, cocoa, chocolate and soy sauce, oat flour, etc. are indeed gluten-free.  Medical and nutritional opinions held by authors should always be independently verified with credible sources such as your family doctor or your own thorough, independent research.

 

You may use your own preferred sweetener in most of the recipes.  Using a zero-carb sweetener such as liquid sucralose, liquid stevia, powdered erythritol/stevia or erythritol/sucralose combinations, Swerve® or erythritol helps lower the carbs per serving of a recipe.  Erythritol is problematic for a sensitive bladder. The little packets for sweetening coffee can be used instead of erythritol for a sweetener synergy, however, they do have carbs. Do be careful with xylitol as it can have a slight laxative effect and, more importantly, it is lethal for dogs.  What is interesting is that the safety of sucralose has now been proven by scientists.  They discovered sucralose in surface and ground waters, and tried all their usual methods of trying to break down wastes in aerobic and anaerobic reactors for 48 hours and put sucralose through all the other methods to break down wastes as well – to no avail.  Sucralose remained unchanged and the molecule does not break apart into chlorine compounds.  Therefore, it is safe to say that sucralose passes safely through the body, unchanged, and that it is inert at high baking temperatures.  For more on this fascinating, breakthrough research, visit www.low-carb-news.blogspot.com (look on the right-hand side).  

 

Liquid Sucralose (EZ-Sweetz® available from Netrition.com): Conversion table for 0.5 oz LHS / 2 oz RHS bottles (concentration varies) respectively.

 

 

SPLENDA® Granular equivalent

SPLENDA®  Packets

EZ-Sweetz® Liquid Sucralose

1 cup SPLENDA®

24 packets

24/48 drops

3/4 cup SPLENDA®

18 packets

18/36 drops

2/3 cup SPLENDA®

16 packets

16/32 drops

1/2 cup SPLENDA®

12 packets

12/24 drops

1/3 cup SPLENDA®

  8 packets

  8/16 drops

1/4 cup SPLENDA®

  6 packets

  6/12 drops

2 tbsp SPLENDA®

  3 packets

  3/  6 drops

2 tsp SPLENDA®

  1 packet

  1/  2 drops

 

 

Sugar equivalent

Packets

EZ-Sweetz®  Liquid Stevia

1 cup sugar

24 packets

96 drops (4/5 tsp)

3/4  cup sugar

18 packets

72 drops (3/5 tsp)

2/3  cup sugar

16 packets

64 drops (1/2 tsp)

1/2  cup sugar

12 packets

48 drops (2/5 tsp)

1/3  cup sugar

 8 packets

32 drops (1/4 tsp)

1/4  cup sugar

 6 packets

24 drops (1/5 tsp)

2 tbsp sugar

 3 packets

12 drops

2 tsp sugar

 1 packet

  4 drops

 

Sugar equivalent

Packets

Natural Mate® Erthritol/Sucralose &  Natural Mate® Erthritol/Stevia

1 cup sugar

24 packets

24 scoops

3/4  cup sugar

18 packets

18 scoops

2/3  cup sugar

16 packets

15 scoops

1/2 cup sugar

12 packets

12 scoops

1/3  cup sugar

  8 packets

 7 1/2 scoops

1/4 cup sugar

  6 packets

 6 scoops

2 tbsp sugar

  3 packets

 3 scoops

2 tsp sugar

  1 packet

 1 scoop



You can find liquid sucralose (called EZ-Sweetz®) in my Amazon Store, as well as a liquid Stevia/Monk Fruit blend and shortly several more EZ-Sweetz® products will be available on Amazon under the name, Natural Mate.®   EZ-Sweetz has a pure liquid stevia product and are now launching Erythritol blended products on Amazon (under the brand of Natural Mate®) for baking: Powdered Sucralose/Erythritol blend and Powdered Stevia/Erythritol blend. Both products have 2x the sweetness power of sugar.  The samples I have come in small bottles with a long-handled mini scoop for scooping the fine white powder.  One mini scoop equals 2 tsp (10 mL) sugar, and the whole container is equivalent to 12.4 lbs of sugar (see table above).  In addition, they have the granular form of erythritol/sucralose or erythritol/stevia combination which is so good in baking.  1 cup (250 mL) granular combination equals 2 cups (500 mL) sugar equivalent.

 

Erythritol - Erythritol is a sugar alcohol that seems to be innocuous as far as causing digestive upset unless it is in a combination product, when sometimes there can be a problem.  It does have a slight cooling effect on the taste buds; however, this is minimized by using smaller amounts. Erythritol has a glycemic index of zero and has no effect on blood sugar. Erythritol often crystallizes out of solution when cooled, but can be recombined when reheated.  Granular and powdered versions are available at Netrition.com.  Erythritol is mostly excreted through the bladder and is problematic for people with a sensitive bladder.


Swerve® – This is an erythritol-based sweetener, which is a natural, non-GMO erythritol blend.  It’s blended with oligosaccharides and flavors to balance it out.  It is sort of an erythritol/sweet prebiotic fiber blend.  It has virtually no impact on the blood sugar, is diabetic-safe, and measures cup-for-cup just like sugar. http://www.SwerveSweetener.com 

 

Just Like Sugar® is made from chicory root and contains calcium and vitamin C.  It has none of the strong aftertastes of stevia or other artificial sweeteners.  It keeps ice cream soft, makes perfect caramel sauce, makes cookies soft on the inside and chewy on the outside.  It tastes great, has zero calories and can be used cup-for-cup instead of table sugar.

 

Monk Fruit is made using the pulp of the fruit which is fermented and that removes the sugars but leaves the sweet taste.  It is 200 times sweeter than table sugar, so you need use only very tiny amounts or it could taste bitter.

 

Xylitol is a sugar alcohol that does not require insulin to be metabolized by the body; however, it can increase flatulence and it can have a laxative effect.  Xylitol is DEADLY for dogs. It causes prolonged hypoglycemia.  Don’t use it if you have dogs in your home.

 

Steviva Blend® and Truvia® are blends of erythritol and stevia.  There may be a laxative effect for some people but if you can tolerate them, they are wonderful.


Oven temperatures can vary and that means baking and cooking times are only a guide. An oven thermometer is a good investment.  It's a good idea to set the timer for 5 to 10 minutes less than a recipe suggests. Eggs used are the large size.

 

Low-carb Internet Stores:  Bob’s Red Mill® certified gluten-free oat flour, and coconut flour and unflavored gelatin (NOW® brand) are available at My Amazon Store.  I use Bob’s Red Mill® coconut flour and recommend it for my bake mixes.   Also check Anthony’s Goods for great low-carb products or Amazon. You can find products online like Lily’s® sugar-free chocolate chips, imitation honey, coconut powder or heavy cream powder (use instead of whole milk powder for lower carbs), verified gluten-free Anthony’s® buckwheat flour and oat fiber, Carbquik® and Carbalose® flour (last two are not gluten-free).

 

Baking with almond flour versus almond meal yields a lighter color and the crumb of baked goods is finer. Grind sliced almonds in a coffee bean grinder. Honeyville Grains® has wonderful almond flour. I keep a 25-lb box in our chest freezer or extra fridge and place the almond flour in large, sealable and airtight plastic bags as I need it.  Also Oh Nuts!® has convenient-sized and sealed bags of blanched almond flour. Nature’s Eats® has well-priced, blanched, finely-ground almond flour conveniently packaged in 2-lb (907 g) packets.


Splendid Gluten-Free Bake Mixes 1 and 2, pages 93 and 94 respectively:  Oat flour and almond flour in the bake mixes are both proven heart-healthy ingredients.  Oat flour reduces cholesterol. It has now been ascertained that oats are Paleo.  Stones used to grind oats were found, dating back 32,000 years!  The coconut flour and xanthan gum provide fiber and fiber is heart-healthy as well. Gelatin is so healthy to consume for a variety of reasons as a quick Google will prove – for lovely strong nails too! A teaspoon of gelatin in herbal tea an hour before bedtime will help you sleep well (gelatin lowers body temperature).  Compare the heart-healthy Splendid Gluten-Free Bake mix with bleached all-purpose flour which contains alloxan, a chemical used to induce diabetes in lab rats, let alone the gliadin. Gliadin is a protein in wheat that stimulates the appetite for more of it and gives the person eating wheat a “reward” - a euphoric feeling such as one apparently gets from opiates like morphine and heroin.  Actually 1/cup (60 mL) white flour = 24 g carbs and now compare 1/cup (60 mL) Gluten-Free Bake Mix = 5.7 g carbs (Splendid Gluten-Free Bake Mix is 4 times less carby than white flour!).  My nutritional analysis is based on using ground almonds and oat flour from Arrowhead Mills and Bob’s Red Mill coconut flour.  The program I used is FoodSmart.  These bake mixes may be used in place of Jennifer’s other bake mixes in her Splendid Low-Carbing Series of cookbooks in most recipes.  See instructions below bake mix recipes. What to do with leftover bake mix?  Visit http://low-carb-news.blogspot.com (RHS) to find suggestions.  Keep at room temperature for weeks in an airtight, sealed container; freeze or refrigerate for longer storage.  The bake mixes are interchangeable! Grain-free options: Anthony’s® Organic Buckwheat flour, a seed and not a grain is an amazing product for baking in that it has a fairly nice texture and mild flavor. Quinoa flour, if toasted, is an option as well.  See Grain-Free Bake Mix, page 96.

 

Whey Protein Isolate is the highest quality whey protein product that one can buy.  Whey protein isolate contains approximately 90 percent protein with only trace amounts of fat and lactose. Do not buy whey protein that is high in concentrates as the texture and taste is all wrong for baking and confections. Also check the sugar count; some brands add too much sugar to make whey taste like candy and get one hooked on their product…and that sugar isn’t going to help your waist line. Some contain ingredients that can cause migraines. Jay Robb® is a superior weight loss brand (pricey) that uses stevia to sweeten their whey.   It is sourced from grass-fed cattle (no growth hormone), only sweetened with stevia, has 25 grams of protein per serving, no sugar, no aspartame and no artificial colors or flavors, no casein, MSG or gluten and it is cold-filtered.  Also, GNC carries a nice brand – Gold Standard Whey – I like the French Vanilla Cream.

 

Usable Carbs or Net carbs equal total carbs minus fiber.  The reason for this is that the value for total carbohydrates in nutritional programs is actually the carbohydrates plus the fiber.  Fiber is not a carbohydrate.  Both Dr. Michael Eades and the late Dr. Atkins gave the green light for using net carbs.