Zucchini…it’s prolific! It seems like one day you’ll have a few tiny zucchini forming, and within the next day or two you go back to the patch and they’re almost 1kg each!
We’ve been having zucchini in a lot of meals lately, but I thought it was time to try zucchini chocolate cake. This is a recipe I adapted from a less healthy version.
2 cups plain flour (we used biodynamic stoneground flour)
300g coconut sugar
65g cacao powder (we sell this)
2 tsp bicarb soda
1tsp ground cinnamon
4 eggs (we used duck eggs)
350ml macadamia oil (we sell this)
100g chopped walnuts (we sell this)
500g grated zucchini (you already know we sell these!)
Turn your oven to 180 C (fan forced) and prepare your cake tin or muffin tray.
In a large bowl, mix all your dry ingredients.
Now add the eggs and oil and mix in well.
Lightly mix in the zucchini and walnuts until evenly distributed
Bake for about 55 minutes.
Hide from your children 🙂
When cool we iced it with a chocolate Vienna cream icing…not so healthy…but it was organic sugar, so at least there was no roundup in there (sugar cane is sometimes sprayed with roundup as a desiccant after harvest).
This is a really moist cake, and I love the touch of crunch provided by the walnuts.