Zucchini Loaf Cake with Cream Cheese Frosting

The Sugar-Free Kitchen, p. 110

1 ¾ cups ground almonds (almond meal)

½ teaspoon baking powder

½ teaspoon baking soda

3 tablespoons stevia

1/3 cup chopped mixed nuts

4 tablespoons butter

2 extra-large eggs, beaten

1 teaspoon vanilla extract

2 cups shredded zucchini

FROSTING

1 cup cream cheese

1 tablespoons stevia

Finely grated zest and juice of ¼ unwaxed lemon

This takes a couple of zucchini to accomplish.

Preheat the oven to 325F. Line a nonstick loaf pan with parchment paper.

Put the ground almonds, baking powder, baking soda, stevia, and half the nuts in a large bowl and stir well.

Melt the butter in a small saucepan over medium-low heat. Pour it onto the dry ingredients. Add the eggs, vanilla, and zucchini, and mix well.

Spoon the batter into the prepared pan and spread it into an even layer. Bake for 55-60 minutes, or until well risen and a toothpick comes out clean when inserted into the center of the cake. Let cool for 15 minutes, then remove from the pan, peel off the parchment paper, and transfer to wire rack.

Boom!

To make the frosting, put the cream cheese and stevia in a large bowl and whisk until light and airy. Add the lemon zest and juice, and whisk again briefly. Using a spatula, spread the frosting over the top of the cake. 

There was no point at which my cream cheese mixture became "light and airy." I mashed it around in the bowl for a while and then mashed it on top of the cake.

Decorate with the remaining nuts and serve.

Pretty pretty!

My Rating: 4/5 "Although this is a titch complicated to make, it's satisfying if you're on a low-carb diet and you miss baked goods. The lemon in the icing makes it taste nice even without the sugar. The cake itself has a light, pleasant flavor. I'm a fan!"