Guilt-less Desserts & Treats for your Family
Podcast: Chocolate Zucchini Cake
This Chocolate Zucchini Cake is made using Coconut Flour and contains no Nuts. I’ve simplified the recipe by whisking the whole eggs (rather than separating the egg whites) and then adding the wet ingredients straight into the mixing bowl. It really is a one bowl cake; especially if you have a tendency to be a bit of a lazy baker like me and you don’t re-sift the dry ingredients. You will need to make sure that the Coconut Flour and the Cocoa do not have any lumps otherwise your cake will be spotted with uncooked floury chunks.
There’s a fair bit of veggie in this Chocolate Zucchini Cake. I have used 1 ½ Cups of grated Zucchini in the Chocolate Cake. There’s no need to squeeze and squash the grated zucchini as it is what helps to create the softness of the cake. There’s 2 cups of Sweet Potato puree in the frosting as well. You can learn how to make your own Sweet Potato puree here. My tip with the frosting is to make it whilst the cake is baking, or better yet the day before! I find that Chocolate desserts made with Sweet Potato taste better after they’ve ‘settled’ for a while (like this Mousse Cake). And I should know; I’ve made a lot of them!
Link to Chocolate Zucchini Cake
Link to Zucchini Spice Cake
Link to Healthy Chocolate Frosting
Link to Chocolate Ganache