If you have been following me (on Instagram too) you should know my love for nutritious and delicious food. I am not one of those who eat light and ignore flavour. Rule no.1: Food must be tasty. This zucchini cake is one of the best sweet loafs with hidden veg (together with the beetroot choc cake), and of course the ever delicious black bean brownies. It’s moist, chocolatey and extremely easy to make.
Ingredients
- 1/3 cup butter
- 1/2 cup coconut sugar
- 3 eggs
- 2 tbsp honey
- 2 tsp vanilla extract
- 1/3 cup milk of choice
- 1 1/2 cups wholemeal flour
- 1/4 cup cocoa
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/4 cup dark chocolate chips
- 3 cups grated zucchini
Method
- Preheat oven to 170C
- Cream butter and coconut sugar. Mix in eggs one at a time. Add honey, vanilla extract and milk and mix well.
- Sift dry ingredients into separate bowl. Add husks from sieve and chocolate chips to dry ingredients.
- Mix dry ingredients alternatively with zucchini into cake mixture.
- Spoon mixture into greased and lined 20 x 30 sponge roll tin.
- Bake for 45 minutes or until a skewer comes out clean
