Healthy zucchini chocolate cake

Ingredients for 1 servings:

• 100 g butter
• 300 g zucchini, grated, approx. 2 medium
• 3 large eggs
• 100 g xylitol (sugar substitute)
• n. B. Salt
• 100 g hazelnuts, ground
• 35 g almond flour
• 30 g cocoa powder
• ½ tsp guar gum
• 80 g chocolate, dark, 80% cocoa content
• 25 g coconut oil
• 1 tbsp cocoa powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

without granulated sugar, low carb and gluten-free, makes 12 servings

Preheat the oven to 180°C (top/bottom heat). Line the bottom of a 24-26 cm springform pan with baking paper and grease the sides with softened butter. Melt the butter and let it cool. Wash the zucchini and finely grate it. You will need 300 g of grated zucchini. Beat the eggs with the xylitol and a pinch of salt. Stir in the melted butter. Mix the grated hazelnuts with the almond flour, cocoa powder, and guar gum. Fold the dry ingredients and the grated zucchini into the wet ingredients. Pour the batter into the prepared springform pan and bake the cake on the middle rack of the oven for about 40 minutes. Do the skewer test before removing. Remove from the oven and let it cool in the pan for about 15 minutes. Then carefully remove the cake from the pan and let it cool completely on a wire rack. For the glaze, melt the chocolate and coconut oil over a double boiler. Stir in the cocoa powder. Spread the glaze over the cake. This low-carb zucchini chocolate cake tastes even better on the second day.