This keto chocolate zucchini cake recipe has a tender, moist crumb and a rich sugar free chocolate glaze. What a fabulous way to use up some of that summer squash!
Preheat oven to 325ºF and grease a large bundt pan (9 to 12 cup capacity) very well.
In a large bowl, whisk together the almond flour, sweetener cocoa powder, coconut flour, whey protein, baking powder, and salt.
Add the eggs, melted butter, and vanilla extract, then add the zucchini and stir until well combined. If your batter is very thick, add liquid one tablespoon at a time. It should be easily spreadable but not pourable.
Spread the batter in the prepared pan and smooth the top. Bake 40 to 50 minutes, or until the top is just firm to the touch.
Let cool in the pan for at least 30 minutes, then flip out onto a wire rack or cake platter to cool completely. Do not let it cool in the pan longer than 60 minutes or it will start to stick again.
Glaze
In a medium saucepan over medium heat, bring the cream to a simmer. Remove from heat and add the chopped chocolate. Let sit a few minutes to melt, then add the sweetener and vanilla extract and whisk until smooth.
Let the glaze cool for a few minutes to thicken, then drizzle over the top of the cake and let set.
Notes
If you do not own a bundt pan, bake the cake in a 9x13 pan. The baking time will change. Start with 30 minutes and check every 5 minutes after that.Storage Instructions: Leftovers can be kept on the counter for up to 2 days in an airtight container. I recommend covering the leftovers and refrigerating it for up to a week. You can also freeze this cake for up to 3 months.