Keto Chocolate Zucchini Cake

One of the really great things about my grandma's carrot cake recipe is that I can really play with it and it still makes amazing cakes.  Years ago I tried zucchini for the carrots, apple sauce for the pineapple, as well as adding cocoa powder, and I loved it!  With chocolate cream cheese frosting, it's maybe one of my favorite cakes ever. 

This is my low carb version of that.  I've tried many low carb chocolate cake recipes that were dry and unimpressive.  This one is moisture-laden and yummy.  You may not be able to believe that it is gluten free, no sugar and lower carb. 

Keto Chocolate Zucchini Cake
8 cups grated zucchini
3 cups melted butter
2 cups Avocado oil
2 cups unsweetened applesauce
1 cup erythritol
1 cup xylitol
1 Cup allulose
1 Cup Walden Farms Maple Syrup (this is zero carb.  Regular maple syrup will not work in this version.)
4 tablespoons real vanilla
1 ½ cup coco powder (high quality)
16 eggs
11 cups fine almond flour
1/3 cup psyllium fiber
2/3 cup oat fiber
1 tablespoon no aluminum baking powder
2 teaspoons salt
2 bags lilies chocolate chips (I forgot the chocolate chips this time around and it was still great).

Blend together well.  Cook at 325 for 1 ½ to 1 ¾ hours.  This I split between a 10X14 baking pan and and an even larger lasagna pan.   I cooked tonight’s batch for 1 ¾ and it turned out great. 

Note:  You don't need to use all the different sweeteners.  You could pick your favorite keto sweetener and use it.  (I'm sensitive to erythritol and to too much of others, so I'm better to mix it up.)  I do think adding the Walden Farms maple syrup helps, but it would still be good without it.  I make two huge pans with this, cut them up, and when cooled, put them by single piece in sandwich baggies, and then those baggies in gallon baggies, and freeze.  We love having easy access to single servings of great low carb, gluten free deserts.