This Low-Carb Chocolate Zucchini Cake is an ideal moist keto chocolate cake filled with healthy shredded zucchini, and only 5.2g net carbs per double layer slice! Place the softened butter, sweetener and vanilla in a mixing bowl and mix until smooth. Add the eggs one by one, mixing in between each egg.
PER SERVING % DAILY VALUE Blend applesauce and sugar. Add eggs, milk, vanilla, and beat well. Add sifted dry ingredients. Stir in zucchini. Pour into greased and floured 9x13 pan. Sprinkle with chocolate chips. Bake at 350 degrees for 40 to 45 minutes.
Instead of almond milk, you can use any other type of nut milk, coconut milk, heavy cream or cow milk. Instead of almond flour, you can use any other type of nut flour as a 1:1 replacement. This amazing low carb zucchini cake has four delicious moist and crumbly layers covered in sugar free cream cheese frosting!
Use a cheese grater to shred your zucchinis. I used one large zucchini per layer so four zucchinis if you're going to make a four layer cake. Once you've finished grating all of your zucchinis, you'll add the zucchini into a towel or a cheese cloth, or anything that is solid enough to squeeze.