Chocolate and Zucchini cake
Ingredients:
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup neutral oil (I used coconut oil)
1 tsp vanilla extract
2 eggs (use flax for vegan option)
pinch Himalayan salt
1/2 tsp cinnamon powder
1/2 cup cocoa powder
1 cup plain flour (coconut flour or buckwheat flour)
1/2 tsp baking powder
1 tsp bicarb soda
1 1/2 cups firmly packed grated zucchini
Method:
- Preheat oven to 180°C.
- Grease and line a loaf tin with baking paper.
- Place the sugars, oil, vanilla, eggs (or alternative), salt and cinnamon in a mixing bowl.
- Whisk together until combined.
- Sift in a second bowl the cocoa powder, flour, baking powder and bicarb soda.
- Using a rubber spatula, fold the dry mixture into the wet mixture until just combined.
- Add the grated zucchini and stir through.
- Pour the mixture into the prepared loaf tin and bake for 50 - 60 minutes or until a skewer inserted into the centre comes out clean.
- Cool for a bit before taking out of the tin.
