CHOCOLATE ZUCCHINI CAKE WITH CHOCOLATE CHIP TOASTED PECAN TOPPING




Since this cake is made in a 9 x 13 inch (23 x 33 cm) pan, the servings (24) are substantial and a delight to wake up to in the morning to have alongside a cup of tea or coffee.






CHOCOLATE ZUCCHINI CAKE WITH CHOCOLATE CHIP TOASTED PECAN TOPPING

A delicious cake that is so easy to put together.  Chilling soon after baking, this cake is fluffy, however, upon chilling completely it becomes denser.  This is a super-moist, delicious cake that will go over really well at any function or for family gatherings. The carob option is for those allergic to chocolate or for those people who get migraines from chocolate, however, the carbs will be more for pre-maintenance levels and maintenance levels, so I didn’t do the analysis for the carob option.

3 eggs
Liquid sweetener (sucralose or stevia) to equal 11/cups (300 mL)
  sugar
2/cup unsweetened applesauce (150 mL)
1/cup granulated erythritol (125 mL)
1/cup whipping cream (125 mL)
1/cup light-tasting olive oil (75 mL)
2 tsp vanilla extract (10 mL)
  one of grain-free options, HERE OR HERE
2/cup cocoa, OR carob powder (150 mL)
1 tsp baking soda (5 mL)
1/tsp baking powder (2 mL)
1/tsp salt (1 mL)
2 cups grated zucchini (500 mL)
  (zucchini is ideally first peeled – about 3 medium)
1 cup sugar-free chocolate chips, OR this one, OR
   unsweetened carob chips (250 mL)
  (Wal-Mart has Hershey's sugar-free chocolate chips)
1/cup chopped pecans, toasted (125 mL)

Preheat the oven to 350°F (180°C).

In food processor, process eggs, liquid sweetener, applesauce, erythritol, whipping cream, olive oil, vanilla extract and gelatin (if using).  In large mixing bowl, combine Gluten-FreeBake Mix 2, cocoa, OR carob powder, baking soda, baking powder and salt.  Add to wet ingredients; process.  Stir in zucchini. 

Pour into 9 x 13-inch (23 x 33 cm) baking dish and bake 20 minutes.  Take out of the oven.  Sprinkle with chocolate, OR carob chips and toasted chopped pecans.  Bake 10 to 15 minutes longer, or until knife inserted comes out clean. 

Yield:  24 large servings - like a BIG slice of cake!!
1 serving
166.0 calories
4.0 g protein
12.8 g fat
1.4 g fiber
4.6 g net carbs 

END OF RECIPE

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