glaze

1½ cups Swerve confectioners’-style sweetener or
equivalent amount of powdered stevia or erythritol
(see here)
¼ cup melted ghee or unsalted butter (or coconut oil
if dairy-free)
2 tablespoons hot water (for vanilla-flavored glaze) or
hot brewed decaf espresso or other strong brewed
decaf coffee (for mocha-flavored glaze)
½ teaspoon vanilla extract

½ cup chopped walnuts or pecans, for garnish
(optional)

special equipment

2 (6-well) mini Bundt cake pans (see note)

1. Preheat the oven to 350°F. Spray 2 mini Bundt
   pans with coconut oil spray.


2. To make the cakes, place the flour, cocoa
   powder, baking soda, and salt in a medium-sized bowl
   and whisk until blended. In a large bowl, beat the eggs
   and sweetener with a hand mixer for 2 to 3 minutes,
   until light and fluffy. Add the melted ghee, espresso,
   and vanilla to the egg mixture.


3. Squeeze the water out of the zucchini if it seems
   wet, then add it to the egg mixture and stir to combine.