Guilt-Free Chocolate Zucchini Cake:
2 cups choice of flour – (I use1 cup plain and 1 cup brown rice flour)
3/4 cup cacao powder
2 teaspoons baking soda
1/2 teaspoon baking powder (aluminum-free)
1/2 teaspoon sea salt
3/4 cup olive oil
1 cup (200g) monk fruit sweetener or natural sweetener of your choice
4 Tbls. Coconut sugar (optional)
4 large eggs, at room temperature
1/4 cup plain Greek yogurt
2 teaspoons pure vanilla extract
3 cups shredded zucchini (about 3 medium)- pat try with a clean towel
1/2 cup crushed dark 1
Preheat oven to 180-200°C depending on the oven and prepare a baking dish with baking paper.1. Mix the flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl.
In another bowl, beat the oil, monk fruit sweetener, coconut sugar, eggs, yogurt, vanilla, and zucchini together until combined.
Pour wet ingredients into dry ingredients and beat/mix on low speed until completely combined. Mix in the crushed chocolate.
Pour batter into a baking tray. Bake for approximately 25-40mins or until the cakes are baked through. Again, depends on the baking tray used and the oven.