Chocolate Zucchini Cake Recipe
At this time of the year, there is usually no shortage of this versatile member of the squash family. While there are many uses for this vegetable (you can grate it in tomato sauces), some people prefer to enjoy it disquised in baked goods like this delish cake.
1/2 cup sucanat or brown sugar
1/2 cup unsalted butter or extra virgin coconut oil
2 large eggs
1 tsp vanilla
1 cup plain yogurt
2 cups whole spelt (or gluten free) flour
1 tsp cinnamon
2 tsp baking soda
4 tbsp organic cocoa
2 cups unpeeled, grated zucchini
1/2 cup dark chocolate chips
1/2 cup chopped pecans
Preheat oven to 325 degrees. Grease 9 x 13 inch cake pan.
In a large bowl, cream together sugar and fat. Beat in eggs, vanilla and yogourt.
Add dry ingredients and zucchini and stir until combined.
Pour batter into the pan. Sprinkle with chocolate chips and pecans.
Bake for 45 minutes.
Louise Racine is a holistic nutritionist and cookbook author who operatesThirteen Moons Culinary Wellness Retreat near Norwood, Ontario, Canada. For free recipes, subscribe to her newsletter, Lunar Notes. Follow us on Facebookand Twitter.