Zucchini and chocolate cake

Zucchini and chocolate cake

I’ve been playing a lot with zucchini lately…you may have seen my other post (zucchini/coconut loaf) it really is delicious and good for you and goes savoury or sweet, gives moisture, adds veggies to a dessert and is pretty neutral tasting meaning you can combine it with a bunch of things.

I have eaten this cake for dessert and for breakfast and I have put what I haven’t eaten in the freezer so I can go back when I feel like it. I have eaten it cold and heated it up and it works beautifully both ways. It is moist, it is chocolately, it is tasty and it has veggies in it, plus loads of great fats! Oh and did I mention that it’s gluten-free?!

Nutrition Facts
Serving Size 56
Servings Per Container 12

Amount Per Serving
Calories 174.6 Calories from Fat 119.7
% Daily Value*
Total Fat 13.3g 20%
Total Carbohydrate 7.3g 2%
Dietary Fiber 6.3g 25%
Sugars 1.0g
Protein 6.5g 13%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ok, well now that you are totally sold, here is the fabulous recipe!

CHOC ZUCCHINI CAKE

INGREDIENTS:

  • 1 cup homemade or natural nut butter (almond/hazelnut/cashew or tahini are all options)
  • 1/2 cup cacao powder
  • 2 organic free range eggs
  • 1 tbsp homemade vanilla extract
  • Pinch of Himalayan pink salt
  • 1/2 tsp baking soda
  • 1 tsp apple cider vinegar
  • 1 cup grated zucchini (or 1 medium sized zucchini, grated)
  • Organic stevia (to taste – around 1/2 tbsp)

 

INSTRUCTIONS:

  1. Preheat the oven to 210°C and grease a loaf tin (or a round tin, or even a muffin tin).
  2. In a bowl, combine the almond butter with the raw cacao, eggs, vanilla and salt. Stir slowly (unless you want a cloud of cacao everywhere!).
  3. Add the baking soda and apple cider vinegar. There should be a nice fizz when combined. The mix will be really thick (and a good arm workout) but don’t worry, this will change when the zucchini goes in.
  4. Stir through the zucchini really well. The moisture in the zucchini will come out and turn this into a thick batter.
  5. Taste the batter and if not sweet enough to your liking (there will be no sweetness), add the stevia.
  6. Put batter into the loaf/cake tin and into the oven for around 30 minutes (in fan forced oven) or until the skewer comes out clean. My old oven cooked waaay quicker than I was used and my new one cooks a lot slower so just set your timer to check a bit more frequently or a bit before the end time.

Eat alone, accompanied with some thick coconut cream, or with some yoghurt and berry jam.

Store in the fridge or freezer. I like to slice the loaf up, put in a zip-lock and take out of the freezer when I have a hankering for something delicious. I heat in the microwave for 20 seconds and it’s delicious!

Do you like chocolate cake? Did I just really ask that question! Of course you do… but do you love this gluten-free amazingly delicious and moist version?! Feel free to comment below.

N.B. The nutritional panel is based on the use of hazelnut butter.

 

Love (and healthy fats) Bianca x

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