椰子面粉(1 cup coconut flour) | 1杯 |
无糖可可粉(1 cup unsweetened cocoa powder) | 1杯 |
代糖(见下面小贴士) | 1/2杯 |
罗汉果粉 (见下面小贴士)(1/4 teaspoon monk fruit powder) | 1/4茶匙 |
小苏打 (2 teaspoons baking soda) | 2茶匙 |
肉桂粉 (cinnamon) | 1茶匙 |
烘焙粉(2 teaspoons baking powder) | 2茶匙 |
海盐(1/2 teaspoon sea salt) | 1/2茶匙 |
椰子油(融化)(1/2 cup coconut oil melted) | 1/2杯 |
蛋(打碎)(8 large eggs beaten) | 8个 |
香草提取物(2 teaspoons vanilla extract) | 2茶匙 |
西葫芦切碎(4 cups zucchini shredded) | 4杯 |
在大混合碗中,将椰子粉,可可粉,代糖,罗汉果,肉桂,小苏打,烘焙粉和海盐结合在一起。In large mixing bowl, combine coconut flour, cocoa, Sukrin+, monk fruit, cinnamon, baking soda, baking powder, and sea salt.
加入鸡蛋,椰子油和香草精中,直到很好地混合在一起。Mix in eggs, coconut oil, and vanilla until well combined.
加入西葫芦,搅拌
Stir in zucchini
把混好的浆液倒入抹了油的9x13英寸的烘焙容器中
Spread out into greased 9x13-inch pan (or two round 9-inch pans).
350°F烘烤约40分钟
或用牙签插到中间,拿出牙签是干净的,就烤好了。Bake at 350°F for about 40 minutes or until toothpick inserted in center comes out clean.
放凉以后,喜欢的话可以放点巧克力奶油霜。
Cool on wire rack. Once cool, frost with chocolate buttercream frosting if desired.