The perfect bite of chocolate and zucchini all into one moist cake with no added sugar! Sweetened with bananas and monkfruit.
RECIPE Chocolate Zucchini Sheet Cake
Ready in 40 minutes
Serves 15-18 people
½ c butter melted
2-3 ripe bananas
½ c coconut milk w/ lemon or buttermilk
1 ½ tsp vanilla extract
1 c Classic Lakanto Monkfruit Sweetener
¼ c cocoa powder (heaping)
1 ¾ c whole wheat flour (can use All Purpose too)
¼ tsp Real salt
1 tsp baking soda
2 cups grated zucchini (with the excess liquid squeezed out)
½ c butter
½ c Powdered Lakanto Sweetener
4 T cocoa powder (heaping)
6 T coconut milk or milk of choice, can use dairy free if wanted
1 tsp vanilla
Dash of Real Salt
½ c walnuts chopped
*Use Organic Ingredients if feasible
Preheat oven to 350°
Sift sugar, flour, cocoa, salt, and soda together in medium bowl and stir until combined. Set aside.
Grate 2 cups zucchini, squeeze out excess liquid with a cheesecloth or towel. Set aside.
Mix eggs, milk, and vanilla in large bowl.
Add the dry ingredients to the wet ingredient and stir until well combined.
Add mashed bananas to butter and then add to the mixture. Stir until well combined.
Add zucchini and mix by hand. DO NOT over-mix!
Bake 20-22 minutes in a sheet pan lined with parchment paper.
Make icing while waiting: Combine butter, powdered sweetener and cocoa powder in a saucepan over medium heat. Add milk and vanilla and a dash of salt at the end.
Remove cake from the oven and pour chocolate frosting over the cake immediately.
Top with walnuts and let cool.
*This is a great recipe if your making it for a large group or party, you can make them ahead of time, leave in the fridge until your ready to eat, then let set out to room temperature. They taste best at room temperature.
*These are truly one of my all time favorite desserts, the cake is moist and the frosting gives it that extra rich chocolate taste. Enjoy!