What better way to use up all of that zucchini than in a delicious low carb, gluten-free chocolate bundt cake? This post is sponsored by Safest Choice Eggs.
My town just north of Boston isn’t the most exciting place to live. It’s what you might call a little sleepy. There isn’t much happening here and for a city kid who grew up around the hustle and bustle of downtown Toronto, it’s often too quiet. It’s a good location with a good school system for my kids, but I find it a bit too suburban for my tastes. There is one thing, however, that I absolutely adore about it, and that’s our really great farmer’s market. It’s a surprisingly good one, with a wide variety of vendors. It was brand new the first year we lived in the area, and it’s grown to be one of the more popular markets in all the surrounding towns. And now it extends well beyond the summer and into October.
Because it’s New England, our growing season is short and our produce selection is more limited than other regions. We simply don’t have the climate for some of the more exotic fruits and vegetables. But it’s always so fun to see what the vendors have on offer and what changes through the season. Zucchini seems to grow really well in this climate. It’s been available since mid-July and it’s still going strong, so I pick up a few every time I go. I’ve had zero luck growing it myself, and it’s such an inexpensive, versatile ingredient. We eat a lot of it every summer, but my kids generally don’t like it unless it’s baked into something. There is just something about baked goods with zucchini that appeal to everyone.
My kids hovered over me as I made this low carb Chocolate Zucchini Bundt Cake to test out my new bundt pan. And I was more than happy to let them lick the beaters and the bowl clean, because I used the pasteurized shell eggs from Safest Choice. I am an incurable batter-licker myself – I don’t feel like I have a sense of how my baked goods will turn out unless I taste the batter. And good thing too, because I have forgotten the sweetener on occasion and I catch it just in time by taste-testing!
When I’ve developed recipes for Safest Choice before, I’ve tended to make things that take raw eggs, like chocolate mousse and salad dressing, to showcase the safety factor. But it’s worth noting that they bake and cook just as well as unpasteurized eggs. And if you’re an incurable batter taster like me, choosing Safest Choice eggs means you aren’t taking your life in your hands when you’re craving some Chocolate Zucchini Bundt Cake!
Disclosure: This post is sponsored by Safest Choice Eggs, as they are helping me pay my way to International Food Bloggers Conference. All thoughts, opinions, recipes and photography are my own.
Chocolate Zucchini Bundt Cake - Low Carb and Gluten-Free
What better way to use up all of that zucchini than in a delicious low carb, gluten-free chocolate bundt cake? Topped with chocolate glaze for an extra special treat.
- 2 cups finely grated zucchini (8 ounces)
- 3/4 tsp salt
- 2 cups almond flour (Honeyville)
- 1/2 cup cocoa powder
- 1/3 cup Coconut flour
- 1/3 cup unflavoured whey protein powder
- 1 tbsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp xanthan gum
- 1/2 cup butter
- 2/3 cup Swerve Sweetener or erythritol
- 4 large eggs
- 1 tsp vanilla
- 1/4 tsp stevia
- 1/2 cup almond milk
- 5 tbsp butter
- 2 oz unsweetened chocolate, chopped
- 2 tbsp powdered Swerve Sweetener or erythritol
- 2 tbsp cocoa powder
- 1/4 tsp vanilla extract
- 1/4 tsp stevia extract
- For the cake, place zucchini in a sieve and sprinkle liberally with salt. Mix to combine and let drain 1 hour. press to release most of the excess liquid and set aside.
- Preheat oven to 325F and grease a large bundt pan well.
- In a medium bowl, whisk together almond flour, cocoa powder, coconut flour, whey protein, baking powder, cinnamon and xanthan gum.
- In a large bowl, beat butter and Swerve until well combined. Beat in eggs, zucchini, vanilla and stevia.
- Beat in almond flour mixture in two batches, alternating with almond milk, until well combined.
- Spread batter in prepared pan and smooth the top.
- Bake 45 minutes or until set and a tester inserted in the center comes out clean.
- Let cool in pan 15 minutes, and then flip out onto a wire rack to cool completely.
- For the glaze, melt butter, chocolate and erythritol together in heatproof bowl over a saucepan of barely simmering water (do not let the bottom of the bowl touch the water). Stir in cocoa powder, vanilla and stevia until smooth. Remove from heat and let cool 5 to 10 minutes, until thicker but still pourable.
- Pour over cooled cake.
Serves 20. Each serving has 9 g of carbs and 5 g of fiber. Total NET CARBS = 4 g.
209 Calories; 18g Fat (71.4% calories from fat); 7g Protein; 9g Carbohydrate; 5g Dietary Fiber; 66mg Cholesterol; 259mg Sodium