2tablespoonsUnsweetened Almond Milk- beat in if frosting is too thick
Mapled pecan - optional
1/3cupChopped pecan nuts
2tablespoons Sugar-free maple syrup
Preheat oven to 350°F(180°C). Line a 9-inch x 9-inch square baking pan with parchment paper. Spray oil all other the pan and baking paper. Set aside.
Prepare the zucchini
Place the grated zucchinis in the center of a clean towel, wrap and squeeze hard to extract all the zucchini water. This is important to remove all the zucchini moisture to avoid a too moist cake. Set aside on a bowl.
Trim zucchini ends, keep skin on and grated finely with a food processor or hand grater.
Zucchini cake batter
In a large mixing bowl, using an electric beater, beat on medium/high speed: eggs, heavy cream, erythritol, and vanilla. Stop when light, fluffy and whiter in color, about 30-45 seconds beating.
Stir in coconut flour, almond flour, baking powder, cinnamon, salt, ginger, nutmeg and lemon zest.
Beat again on medium speed to avoid the flours bursting out of the bowl. Stop when the batter is consistent and no lumps appear.
Using a spatula, stir in grated zucchinis and chopped pecan.
Pour the cake batter into the prepared pan.
Bake for 35-40 minutes or until the top of the cake is golden and a pick inserted in the middle of the cake comes out clean or with a very little crumb.
Cool 10 minutes in the pan, then transfer to a cooling rack for 2 hours until it reaches room temperature.
When the cake is at room temperature, prepare the cream cheese frosting.
In a large mixing bowl, using an electric beater, beat cream cheese with butter and powdered erythritol until fluffy and creamy
Spread the frosting all over the top of the cake and decorate with maple-chopped pecan nuts if desired.
In a small non-stick frying pan add the chopped pecan and roast under low heat for 1 minute, stir often to avoid them to burn. Then add the sugar-free maple syrup and keep stirring to cover the nuts. Cook up to 2-3 minutes or fragrant and sticky.
Sprinkle on top of the cake frosting.
Cut the cake into 16 squares.
Store cake in a cake box in the fridge for up to 4 days.
Freeze the cake slices into an airtight container and defrost each slice on a plate at room temperature the day before eating.
Dairy-free options: replace heavy cream by canned coconut cream, shake the can before measuring.Frosting: Beat dairy-free cream cheese or coconut yogurt with powdered sweetener, don't add butter.