4 tbs melted butter
1/2 cup truvia or desired sweetener to taste
1 1/2 cup shredded zucchini
2 tsp vanilla extract
1/3 c coconut flour
1/3 c almond flour
1 tsp baking soda
1/4 tsp salt
2 tbs cocoa powder
1/4 cup dark chocolate chips
1/2 C whipping cream (frosting)
2 tbs unsweetened cocoa powder (frosting)
4 tbs truvia sweetener powdered( blended till powder) (frosting)
1 tsp vanilla
1. Preheat oven to 375. Blend all ingredients in blender until well mixed. Pour batter into a 9x9 pan.
2. Bake at 375 for 30-35 minutes until middle is just set. Cool and frost.
3. Chocolate Buttercream Frosting - add all ingredients to a blender and mix until thickened. Frost cooled cake. Store in fridge.