Summary

Ingredients

• 100 g butter
• 300 g zucchini, rated, about 2 medium-sized
• 3 large egg (s)
• 100 g xylitol (suar substitute)
• salt
• 100 g hazelnuts, round
• 35 g almond flour
• 30 g cocoa powder
• 0.5 teaspoon ½ guar gum

For the glaze:

• 80 g chocolate, dark, % cocoa content
• 25 g coconut oil
• 1 tablespoon cocoa powder

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Instructions

1. Preheat the oven to 180 ° C top / bottom heat. Line the bottom of a springform pan with a diameter of 24 - 26 cm with baking paper and grease the edge of the pan with soft butter.
2. Melt the butter and let it cool. Wash the zucchini and grate finely on a grater. 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 liquid ingredients.
3. Pour the batter into the prepared springform pan and bake the cake on the middle rack of the oven for approx. 40 minutes. Make the chopstick test before removing. Remove and let cool in the tin for about 15 minutes.
4. Then carefully remove the cake from the mold and let cool down completely on the wire rack.
5. For the glaze, melt the chocolate with the coconut oil over the water bath. Stir in the cocoa powder. Spread the icing over the cake.
6. The low carb zucchini chocolate cake tastes even better from the second day.