I found all kinds of ways to use zucchini. I made tons of zucchini bread and froze it to pull out throughout the fall and winter months. I even found ways to sneak it into almost everything so my kids wouldn't notice it. I diced it and browned it with the meat when I made meat sauce for spaghetti or lasagna. I tossed it into chili and quiche...pretty much everything you could think of. One of the sneakiest ways I used to use it was in a simple "snack type cake." I used to make a Chocolate Zucchini Walnut cake which was a chocolate cake that was topped with chocolate chips and walnuts instead of frosting (baked in a 9" x 13" pan). They loved that cake and I loved that it had veggies in it and they had no clue! I had come across the recipe in a magazine one day and tore it out to try. Yesterday I revamped that old cake recipe to make it grain free and without added sugar. The only sugar contained is in the 1/2 cup of 70% chocolate chips that I scattered on top. If you wanted to, you could swap out Lily's chocolate chips that are sweetened with stevia to remove all sugar. It turned out amazing! It's nice and moist and chocolatey just like I remember. I did not make it as sweet as I used to. The original recipe had 2 cups of sugar. I used 1-1/2 cups of Swerve sweetener instead and it was plenty sweet enough for me. I snapped a few photos below as well as included the easy peasy recipe. Enjoy!
|Ready for the oven|
|Fresh out of the oven|
Chocolate Zucchini Walnut Cake
2 cups blanched almond flour
1/2 cup ground golden flax seeds
5 Tablespoons unsweetened cocoa powder, sifted
1-1/2 cups Swerve granular or confectioners sweetener (or preferred sweetener)
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 large eggs
1 teaspoon vanilla extract
2/3 cup buttermilk
1/3 cup oil (extra light olive oil or coconut oil)
2-1/2 cups grated zucchini
1 cup chopped walnuts
1/2 cup dark chocolate chips (preferably 70% cacao or higher)
Preheat oven to 350 degrees F. Lightly grease a 9" x 13" baking pan.
Whisk almond flour, ground flax, cocoa powder, sweetener, salt, baking soda and cinnamon together in a bowl to break up any lumps.
In a separate bowl, beat eggs, vanilla, buttermilk and oil together. Add wet ingredients to dry ingredients and beat well. Stir in zucchini. Pour batter into prepared pan and spread evenly with a spatula. Sprinkle top with walnuts and chocolate chips.
Bake for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool in pan. Serve topped with a dollop of whipped cream, if desired.
*Note: If desired, sugar free chocolate chips can be used (like Lily's). If a sweeter cake is preferred, increase the sweetener by 1/4 cup, or to taste.