Chocolate and Zucchini Cake
An intense and tasty cake, with a special ingredient: zucchini. To eat anytime, without guilt but with moderation!
Portions: 8 slices
Ingredients
- 2 medium zucchinis
- 1/4 cup greek yogurt
- 4 tbsp coconut oil
- 2 eggs
- 1/2 cup brown sugar
- ¾ cup oats flour
- ¾ cup raw cocoa powder
- 1 tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
- 1/2 chocolate bar chopped into pieces
For the icing
- 1 chocolate bar
- 2 tbsp coconut oil
Instructions
- Start by preheating the oven at 170º.
- Wash the zucchinis well and grate them.
- Place the grated zucchinis in a cloth and squeeze well until the excess water is removed. Set aside.
- In a big bowl mix the greek plain yogurt, brown sugar, and coconut oil and mix well with a wires whisp.
- Add the eggs and vanilla essence and mix well.
- Add the zucchini and fold it gently.
- In another bowl, mix the dried ingredients: flour, cocoa, baking powder, baking soda, and salt.
- Add the mixture of liquid ingredients mixture and incorporate well.
- Now that the batter is ready, add ⅔ of the chocolate pieces or chips and lightly fold them into the mixture.
- Place the batter in a previously greased baking pan and place the remaining chocolate chips or nuggets on top.
- Bake for 45 min or until cooked inside.
For the icing
- Melt the chocolate with coconut oil and when it is dissolved, set it aside.
- Decorate the cake with edible flowers.
Notes
For this chocolate and zucchini cake, I have some suggestions.
You can replace the oats flour with wheat flour.
If you want to use rice or other gluten-free flour, you can do so. Just pay attention to the quantities used.
For a vegan cake, try using flax eggs. Just mix 4 tablespoons of ground flaxseed with 120 ml of lukewarm water. Mix well until it becomes consistent.
Use coconut sugar or other sugar of your choice, but try to use a solid sweetener so as not to alter the consistency.
I'm curious to try this cake with carrots or spinach. ahah