Grate the zucchini and squeeze out well. Mix the eggs and 3 tablespoon erythritol (powdered sugar substitute) with a hand mixer until the sweetener has completely dissolved. Add the zucchini and stir briefly on medium heat.
Mix the dry ingredients well in a bowl and add to the egg mixture. Fill into a 24 cm silicone box form. Bake in the oven for about 40 minutes at 190 degrees. Keep an eye on the baking time and temperature as every oven is different. A chopstick sample helps. Let cool down for 10 minutes and then carefully tip out of the mold.
For the topping, mix erythritol (powdered sugar substitute) with a little hot water and pour over the cake. Spread with a silicone brush. The mass solidifies relatively quickly.
The cake can also use more sweetness. You can grate some dark chocolate over it for the look or sprinkle with grated pistachios.
According to the recipe calculator, the cake has 47 g of carbohydrates. With 12 pieces that is just under 4 g per piece.
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