**This post has been entered in Real Food Wednesdays at Kelly the Kitchen Kop!**
We’re starting to get zucchini from our garden, slowly but steadily. I know many people are drowning in it by now. And that begs the question…what do you do with it?!
Sure, there’s traditional zucchini bread, or even Lemon-Poppy Seed Zucchini Bread. And of course there are savory dishes like Zucchini with Beef and Tomatoes or Chicken and Zucchini Bake. Those are always yummy.
But chocolate and zucchini? Could it be that mixing these together results in a cake that is moist, delicious, and…healthy? (And yes, I do have a current chocolate obsession, thank you.)
I think so. And so, there is this.
Ingredients:
- 1 c. flour, sprouted or almond
- 1/2 c. cocoa powder
- 1 1/2 tsp. baking powder
- 1/2 tsp. sea salt
- 1/4 c. coconut oil
- 1/4 c. honey
- 1 egg
- 1/2 c. shredded zucchini
- 1/2 c. milk
- 1 tsp. vanilla extract
Directions:
In a large glass bowl, cream coconut oil and honey until smooth. Add egg, zucchini, vanilla, and milk. In a smaller glass bowl, mix flour, cocoa powder, baking powder, and sea salt. Add the dry ingredients to the wet and stir to combine. Pour into an 8×8 baking dish and bake at 350 for 20 – 25 minutes, until a toothpick inserted in the center comes out clean.
See? Delicious!
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TESTING!
I like the way you think, especially about chocolate! Here's my version of chocolate zucchini cake…it's different from yours so now you have two healthier options! It's not super sweet and the crumbles on top give it a little chocolate kick!
We have made this cake twice this past week and it is absolutely delicous!!! Thank you!!
I’m so excited to make this…and while I know cocoa powder is GAPS friendly I’m terrified that I’ll enjoy it too much!
This looks so tasty!!
I made this this morning with almond flour, and I subbed baking soda for the powder and yogurt for the milk to make it GAPS friendly. It was such a treat for our breakfast, thanks! It was soooo moist, just like you said. Yum! I think next time, I would try doubling the zucchini, have you tried that? Thank you for another great recipe.