Zucchini Chocolate Cake

The recipe makes 9 servings.

Ingredients:

2 cups (200 g) almond flour
2 scoops HLTH Code Chocolate
1 cup (120 g) finely shredded zucchini (lightly pressed to remove excess water)
3 medium eggs
¼ cup (60 ml) coconut oil, melted
⅓ cup (70 g) monk fruit granules
1 tsp vanilla extract
1 tsp baking powder
¼ tsp salt

Instructions:

Preheat the oven to 350°F (175°C) and line a small loaf pan with parchment paper.

In a medium-sized mixing bowl, whisk together the almond flour, HLTH Code Chocolate, baking powder, and salt.

In another bowl, whisk the eggs, with the melted coconut oil, vanilla, and monk fruit sweetener. Stir in the shredded zucchini.

Add the dry ingredients to the wet and mix until a thick batter forms.

Spoon the batter into the prepared pan and bake for about 25 minutes, or until the center is set.

Cool completely before slicing and serving.

Nutritional breakdown Recipe makes 9 servings.

240 Calories
12g Protein
18g Fat
4g Fiber
8g Total Carbs
4g NET Carbs