Recipe Collection: Chocolate-Zucchini Cake
**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.
- 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
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.
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