Part of the reason for this decision was because on my daughters birthday, it was getting late and I figured after frosting two layers that it looked good enough, and we should just go ahead a light the candles so the kids could get to bed. (I think we were also low on frosting after those two layers.)
As I also mentioned in that post, when I talked about how to make the frosting, that I usually grind my coconut sugar in an effort to make the frosting more smooth. However, when it came time to frost the final layer on Saturday morning, I had the idea to melt the coconut sugar instead, when making new frosting. We've made coconut syrup for pancakes before when we've been all out of honey or maple syrup and it is really good. So I figured, it ought to work. . . . Aaaaand . . . Happily . . . .
It totally worked!
I don't think I'll ever grind my coconut sugar again! This icing was so smooth and delectable!
Plus it was a lot quicker to melt the sugar than to grind it.
So here's the revised recipe with this new technique included.
I think my parents were pretty impressed with how the cake turned out. Which is good, because I know they have had a hard time adjusting to my cleaner eating habits, and I think they have been doubtful in the past that clean desserts can really be as tasty as their processed counterparts.
This cake really was delicious though! So fudgey, smooth, rich and chocolaty!
Check out the post linked at the top or click here to see the recipe for the Flourless Chocolate Zucchini Cake.
I hope this recipe proves useful to someone out there, and I hope you enjoy eating it as much as I did!
Thanks so much for reading!
*Julie Surprise is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com