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This recipe comes from my mother. My family has had quite a battle with sugar the past 10 years. My dad was diagnosed with brain cancer 18 years ago and 3 of my sisters and I have Candida (too much yeast in our bodies). With all that we had one thing in common we could not eat sugar. If you know my family this was not a fun thing to hear. We LOVE sugar. We decided to find and figure out sugar free treats that we could eat. This is one of our favorites. I love to make this at the end of summer and into the fall because it is another way to use all the zucchini’s that over flow from my garden.
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This recipe comes from my mother. My family has had quite a battle with sugar the past 10 years. My dad was diagnosed with brain cancer 18 years ago and 3 of my sisters and I have Candida (too much yeast in our bodies). With all that we had one thing in common we could not eat sugar. If you know my family this was not a fun thing to hear. We LOVE sugar. We decided to find and figure out sugar free treats that we could eat. This is one of our favorites. I love to make this at the end of summer and into the fall because it is another way to use all the zucchini’s that over flow from my garden.
½ c. butter
½ c. olive oil
1 ½ c. agave
2 eggs
1 tsp vanilla
1 tsp baking soda
½ c. buttermilk
5 Tbsp cocoa powder
2 ½ c. flour
1 tsp cinnamon
½ tsp salt
2 pinches of powdered stevia
2 c. zucchini
60% dark chocolate chips
In a mixer combine all the ingredients and mix well. Pour into a 9x11 dish (sprayed with non stick spray) and sprinkle dark chocolate chips over the top of cake mixture.
Bake at 325'F for 25-30 minutes.
Let cool and enjoy. Seriously so yummy!!!
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