Measuring Spoons and Chocolate-Zucchini Cake

Have you ever had a favorite kitchen tool that finally became too fragile to use? It’s like saying good-bye to an old friend! My favorite measuring spoons once belonged to my sweet mom. I have no idea how old they are, but since they used to have a pretty copper coloring to them, I imagine that they are about 40 years old. Mom loved the copper color for her kitchen back in the 1970s.  I’ve been using them for years, but noticed a few months back that the tablespoon is getting rather fragile and bending easily. Rather than use them until they break, I decided to put the set away.  I came across the spoons a week or so ago and decided to put them into a shadow box. I’m going to enjoy them for a little while and then send them off to my girl to have in her kitchen!

We were able to have some long-time friends over for dinner last weekend, and I wanted to keep our meal on the eating plan for the hubby.  And since we were having guests, I wanted a dessert.  Some smart mama shared this recipe on the Face Book THM page a few months ago.  It is wonderful!  My family never realized that it has zucchini in it!

4 tbsp melted butter

1/2 c. Truvia (I used Stevia)

3 eggs

1-1/2 c. shredded zucchini (I used 1 medium zucchini)

2 tsp. vanilla

1/3 c. coconut flour

1/3 c. almond flour

1 tsp. baking soda

1/4 tsp. salt

2 tbsp. unsweetened cocoa powder

1/4 c. dark chocolate chips (85%)

Blend all ingredients in a blender until well-mixed. Pour batter into a greased 9×9 pan. Bake at 375* for about 30 minutes.  Cool for about 20 minutes and remove from pan to a wire rack. Cool completely.

(I have made this cake twice and both times I have forgotten to add the dark chocolate chips. Tastes great anyway!)

Frosting

1/2 c. whipping cream

2 tbsp unsweetened cocoa powder

4 tbsp. powdered truvia

1 tsp. vanilla

Combine all ingredients in a blender and mix until cream thickens. Spread over the top of  cooled cake.  Store frosted cake in the fridge.  Serves 8