Directions

1. 1

   In a medium bowl, whisk together baking powder, baking soda, and salt. Set this dry mixture aside.

2. 2

   In a separate bowl, sift together the gluten-free flour and cocoa powder to eliminate lumps and evenly distribute the cocoa. Set aside.

3. 3

   Using a stand mixer, combine room-temperature butter and coconut oil. Beat on medium speed until well blended, about 2 minutes.

4. 4

   Add eggs one at a time to the butter mixture, beating well after each addition. Then add vanilla extract and chocolate stevia, mixing until fully incorporated.

5. 5

   Fold in the plain Greek yogurt using a spatula or the mixer on low speed until just combined.

6. 6

   Finely shred the zucchini. For a smoother texture, place the shredded zucchini in a blender and pulse until it reaches a thick, soup-like consistency. (Skip this step if you prefer visible zucchini pieces in the finished cake.)

7. 7

   With the mixer on low speed, gradually pour the zucchini purée into the egg mixture, stirring until evenly incorporated.

8. 8

   In two batches, slowly add the flour and cocoa mixture to the zucchini-egg mixture on low speed. The batter will be very thick; stop occasionally to scrape down the sides of the bowl to ensure all flour is incorporated.

9. 9

   Lightly grease the bottom and all sides of a crock pot (slow cooker) with coconut oil, butter, or nonstick cooking spray.

10. 10

    Spread the batter evenly into the prepared crock pot. Using a wet spatula, smooth and level the top of the batter.

11. 11

    Cover the crock pot and cook on low setting for 4 to 5 hours, or until a toothpick inserted into the center of the cake comes out clean with no wet batter clinging to it.

12. 12

    Turn off the crock pot and uncover. Allow the cake to cool in the crock pot for 30 minutes before serving.

13. 13

    Using a thin knife or cake server, gently loosen the cake around the edges of the crock pot. Slice into 12 portions and serve.