Start saying heck ya' to all those offers of free zucchini! At this point in summer, gardeners are knee deep in squash. Regardless of where you live, there is likely someone with a zucchini plant or two that is trying desperately to share their bounty. I have secretly stashed zucchini in a friends overnight bag, and more recently launched a giant yellow zucchini through my sisters open car window (she was attempting to drive off empty handed, clearly not acceptable!). Squash shenanigans aside, finding ways to use this versatile vegetable on a low carb diet is relatively easy, even if you desire something sweet and chocolatey. So if you are tired of zucchini chips, zucchini casserole, and zucchini fritters, it is time to try a low carb version of zucchini cake. The trick to making this cake a success is all about the eggs. You need to whip those eggs into oblivion. A few lazy turns with a whisk is not going to work. If you don't have a blender, or kitchen aide, prepare for a great bicep workout. Those eight eggs (yes, a lot of eggs are required for this recipe), need to triple in size. Since we have substituted flours that contain gluten with nut flours, we rely on those eggs to provide structure for our bread. We don't want a heavy bread that tastes like breakfast. This is an important step, and will improve the texture of keto breads in general, if you do a lot of low carb baking. It is also easy to make this recipe dairy free by using our Pennyweight Market organic vegan chocolate chips, and substituting butter with coconut oil. If you are Keto, then stick to using our sugar free chocolate chips, and your choice of a sugar substitute. Pennyweight Market carries bulk Erythritol and Xylitol, which has less aftertaste than Stevia. However, you are welcome to choose whatever low sugar sweetener you enjoy, just remember that stevia is much sweeter and adjust accordingly. Okay, grab that zucchini outta your car or overnight bag and lets get to work! Keto & Dairy Free Chocolate Zucchini Loaf Ingredients Eight eggs 1 cup of almond flour 1/2 cup coconut flour 1/4 cup plus 2 Tbsp. cocoa 1/2 tsp. salt 1 tsp baking soda 1 1/2 tsp baking powder 3/4 Erythritol 1 cup grated zucchini 1 tsp. vanilla extract 6 Tbsp liquid coconut oil 1/2 cup sugar free chocolate chips
Instructions 1. preheat oven to 350 degrees F. Line a 9" loaf pan with parchment paper. 2. In a small bowl combine almond flour, coconut flour, and all other dry ingredients. Set aside. 3. Whip eggs until foamy and light and have tripled in volume. 4. Add dry mix to the eggs and mix well. 5. Add grated zucchini, vanilla and melted oil and mix on medium until combined. 6. Stir in chocolate chips. 7. Pour batter evenly into loaf pan. Sprinkle some chocolate chips on top. 8. Cook at 350 F for 45 minutes to 60 minutes or until a knife comes out clean. 9. Cool loaf in pan. Use the parchment paper to lift out the zucchini loaf. Enjoy!