Moon bakes: Chocolate zucchini cake

This delicious gluten-free, dairy-free chocolate zucchini cake is healthier than it looks, and a great way to get your kids to eat their greens!

Calling all chocolate lovers! Not only is this rich chocolaty cake gooey and delicious, it’s also fairly healthy! Yes, you read right! This decadent chocolate cake is gluten-free, dairy-free, paleo and suitable for vegetarians. If you want to make it vegan, simply sub the egg for flax egg, which is basically ground flaxseed and water, which combine to make a binder.

Adding zucchini to a cake is a sneaky way to hide the greens from the kids. You won’t be able to taste it at all, and it makes the cake super moist. This cake is a great way to serve the family whole foods and the kids will have no idea they’re eating zucchini. Thanks to the chocolatey gooiness, it’s guaranteed to become a family favorite dessert in no time.

SERVES 8-10

Ingredients

– 1 cup creamy unsweetened almond butter (or sunflower butter)
⅓ cup pure maple syrup
– ¼ cup cocoa powder
– ¼ teaspoon salt
– *Optional: 1 teaspoon instant coffee powder
– 1 large egg (or flax egg for vegan)
– 1 teaspoon pure vanilla extract
– 1 teaspoon baking soda
– 1 ½ cups shredded zucchini (about 2 small)
– 1 cup dark chocolate chips, dairy-free as desired
– Coconut oil, for the cake tin

Method

1. Preheat the oven to 350F. Grease an 8- or 9-inch square tin with coconut oil. If you want to remove the cake from the pan in one piece, line it with unbleached parchment paper as well.
2. In a large bowl, stir together the almond butter, maple syrup, cocoa powder, salt, coffee powder, egg, vanilla, and baking soda until fully combined and a sticky dough forms.
3. Stir in the zucchini and chocolate chips.
4. Pour into the prepared pan and bake until just set and a toothpick inserted in the center comes out clean or with dry crumbs. Do not overbake. A 9-inch pan will take about 30 minutes; an 8-inch will take about 35 minutes. Remove from the oven and allow to cool before serving.

Notes:

*Instant coffee enhances the chocolate flavor in baked goods. It is completely optional though

DON’T MISS

– American-style chocolate chip cookies
 Zingy carrot-cake traybake
– Quick and easy banana muffin recipe
– Almond & chickpea energy balls
– Date, almond & fig energy balls
– Carrot, ginger & turmeric smoothie

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