Ingredients

The following ingredients have 4 Servings
  • 1 cup coconut flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 cup low carb sugar substitute (1:1 sugar replacement)
  • 1/4 teaspoon stevia concentrated powder (see note for alternative)
  • 1 teaspoon cinnamon
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup coconut oil (melted)
  • 8 large eggs (beaten)
  • 2 teaspoons vanilla extract
  • 4 cups zucchini (shredded)
  • 3/4 cup sugar free chocolate chips
  • chocolate buttercream frosting

Instruction

  • In large mixing bowl, combine coconut flour, cocoa, granular low carb sweetener, stevia, cinnamon, baking soda, baking powder, and sea salt.
  • Mix in eggs, coconut oil, and vanilla until well combined.
  • Stir in zucchini (and optional chocolate chips if using).
  • Spread out into greased 9x13-inch pan (or two round 9-inch pans).
  • Bake at 350°F for about 30-40 minutes or until toothpick inserted in center comes out clean. NOTE: smaller pans, such as 9-inch round pans should be checked around the 15 minute mark.
  • Cool on wire rack. Once cool, frost with chocolate buttercream frosting if desired.