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Zucchini Strawberry Cake
An unusual low-carb dessert featuring chocolate zucchini sponge layers, smooth mascarpone frosting, and fresh strawberries.
Ingredients
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COMPONENT to taste
- to taste
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Method
Grate the zucchini, salt it, let it sit for 10 minutes, and squeeze well through cheesecloth. Add the eggs. Blend until smooth with an immersion blender. Add liquid sweetener if using.
Whisk together the dry ingredients, add to the zucchini mixture, and combine well. Pour the batter into a baking pan and cover with foil. Bake for 45 minutes at 180°C (350°F).
For the frosting, puree the strawberries in a blender, then mix with room-temperature mascarpone, vanilla, and sweetener.
Let the sponge cake cool completely, then slice it into three layers. Assemble the cake by spreading frosting over each layer. Top with fresh strawberries and chill in the refrigerator for 5 hours or overnight.
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