|10-19-2012, 10:08 AM||#1|
Senior LCF Member
Join Date: Sep 2011
Widget's Chocolate Zucchini Cake (with pic)
I posted this in the center of a zucchini bread recipe thread, thought I would make a separate thread for it so it will be easier to find. This is moist and yummy and only uses 3/4 cup of almond flour. I understand you can substitute flax meal for pork rind flour if you want, but I have never tried it.
Chocolate Zucchini Cake
3/4 cup almond flour
1/4 cup plus 2 tablespoons coarsely ground pork rinds
1 teaspoon baking soda
1/8 teaspoon baking powder
sweetener to equal 1/2 cup sugar
1 square baker's chocolate
1/4 cup oil
1 1/2 teaspoon vanilla
1 packed cup grated zucchini
1/2 cup chopped walnuts
Preheat oven to 350 degrees. oil an 8" square pan.
Grind the pork rinds into a flour, stir in the remaining dry ingredients. In a separate bowl, microwave the chocolate 30 seconds, stir, then microwave at 10 second intervals, stirring after each, until chocolate is melted. Using a fork, stir in the oil and vanilla, then the eggs. Stir in half of the dry ingredients until smooth, then the other half.
Add the zucchini, then the walnuts. Spread in the pan and bake 30 to 35 minutes until the center is set. Let cool completely before frosting. Cut in number of pieces desired. Keep refrigerated.
4 oz. cream cheese, room temp.
4 tablespoons butter, room temp.
1 tablespoon plus 2 teaspoons cocoa
1/2 teaspoon vanilla
3 tablespoons chocolate syrup
sweetener to taste
Beat all but the syrup and sweetener with a fork until well blended. Stir in the syrup until smooth. Add sweetener to taste.