Chocolate Zucchini Pound Cake - Grain & Sugar Free and Candida diet friendly

I have a slight obsession with zucchini. The lady at the Farmer's market recognizes me as the "girl who keeps buying all the zucchini's". She gave me a free bag of apples this week. Maybe she thinks I need to eat something other than zucchini.

Plus she wanted to know what I was doing with them..............

Well, other than baking and making relish, I have been chopping and freezing a ton of it for my smoothies. I can't have banana (damn, damn, double damn) because of my food sensitivities and the fact that I'm still on the Candida diet which excludes fruit. So I put frozen zucchini in my smoothie. Every morning.

And guess what..... I like it.

But this week I decided to do some more experimenting (i.e. trying to find sweet snacks and treats that are legal on the Candida diet) and I came up with this chocolate zucchini pound cake.

And guess what..... I liked it.

I used almond and coconut flours to keep it grain free and low carb. I did add a bit of yogurt as I'm introducing it back into my diet. If you are avoiding dairy I would just sub it out for full fat coconut milk. It should work.

This is a very simple recipe and an easy and quick way to use up some zucchini if you have it in abundance. And here are a couple other zucchini recipes that you might like to try:

Black Bean Veggie Cakes with Zucchini and Hemp Hearts - Candida diet friendly
Grilled Zucchini - Candida diet friendly
Coconut Flour Zucchini Dark Chocolate Brownies 
Zucchini Frittata - Candida diet friendly
Paleo Dark Chocolate Zucchini Bread

And you can always shred it and freeze it for some fall baking..........or for a smoothie perhaps.

Chocolate Zucchini Pound Cake - Grain, Sugar Free and Candida diet friendly

by MamaChanty

Prep Time: 15 minutes

Cook Time: 1 hour

Keywords: bake bread candida-diet friendly gluten-free low-carb paleo almond flour coconut flour chocolate zucchini

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Ingredients (1 loaf)

Dry Ingredients

• 1/2 cup blanched almond flour (I used sliced blanched almonds that I ground in my coffee grinder - much cheaper than buying blanched almond flour)
• 1/4 cup organic coconut flour
• 1/2 tsp baking soda
• 3 Tbsp cocoa powder - 100%
• 1/4 tsp fine sea salt

Wet Ingredients

• 3 free run eggs, beaten
• 1/2 cup finely shredded zucchini, packed tightly
• 1 tsp pure vanilla extract
• 1/4 cup unsalted butter, melted
• 1/4 cup plain unsweetened high protein Greek Yogurt
• 2 Tbsp Truvia (Stevia/Erythritol blend or sweetener of choice)

Instructions

Combine all dry ingredients.

Combine wet ingredients in a separate mixing bowl.

Add wet ingredients to dry ingredients until just combined.

Let stand for about 10 minutes to let coconut flour absorb liquids. 

Preheat oven to 325 degrees. Grease a loaf pan with butter. Optional - also line the loaf pan with parchment paper. 

Pour batter into loaf pan.

Bake for about 1 hour or until knife in the center comes out clean.

Let cool COMPLETELY before removing from loaf pan and slicing. I know its hard to wait but it will give you the best results. Enjoy!

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