CHOCOLATE

ZUCCHINI CAKE

10 ingredients | #dessert

CHOCOLATE ZUCCHINI CAKE

THE. MOST. IRRESISTIBLE. CAKE. EVER.

I promise, this won't disappoint.

This cake is rich in chocolate and grain-free because of the zucchini!

It seems a bit odd to eat a chocolate cake and see little green pieces, but it's so worth it.

 

INGREDIENTS

  • 1 cup almond butter

  • 1/3 cup maple syrup

  • 1/4 cup cacao powder

  • 1/4 tsp salt

  • 1 tsp coffee powder

  • 1 tsp baking soda

  • 1 egg

  • 1 tsp vanilla extract

  • 1 1/2 cups shredded zucchini, about 2

  • 1 cup semi-sweet chocolate chips

COMPONENTS

  • Food processor

  • Mixing bowl

  • Mixing utensil

  • 8x8 or 9x9 inch pan

  • Parchment paper (optional)

METHOD

PREHEAT oven to 350℉ and grease your pan or line it with parchment paper​.

COMBINE almond butter, maple syrup, cacoa powder, salt, coffee powder, baking soda, egg, and vanilla extract until smooth​.

STIR in zucchini and chocolate chips.

POUR into a pan.

BAKE for 40 minutes.

SERVE and try not to finish it all in one sitting :)

NOTES

STORAGE: Store any leftovers in an airtight container for 3-4 days on the counter, a week in the refrigerator, and up to 3 months in the freezer (my favorite). 

SUBSTITUTIONS: Use any nut butter you'd like. | Use honey instead of maple syrup.

TIPS: The cake tastes even better the following day out of the fridge or freezer! 

If you try some of my treats remember to tag me @inspiredfoody & #inspiredfoody on your creations so I can see and share them! Sharing is caring. 

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