I had always been fascinated with using vegetables in desserts just to get more healthy stuff in there. I was drawn to some zucchinis last week at the market. Then I was starting to crave something sweet and figured why not give it a shot.
Super moist, fluffy and keeps well in the fridge
Inspired by the recipe from @biancazapatka
Ingredients
1 1/3 cup whole wheat all purpose flour
1 tbsp cornstarch
1/2 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/4 cup soy milk (+ extra in case)
1/3 cup coconut oil
3/4 cup coconut sugar
1 tsp vanilla extract
1 tsp apple cider vinegar
2 tbsp dandelion coffee powder (or regular instant coffee)
2 flax eggs
1 zucchini, grated with water squeezed out
1/4 cup + extra cacao nibs
Instructions
Preheat oven to 180C and line loaf pan with parchment paper
Sift flour, cornstarch coca powder, baking powder, baking soda and salt in a mixing bowl and mix lightly
Add wet ingredients to the dry - soy milk, coconut oil, coconut sugar, vanilla, apple cider vinegar, coffee powder, flax egg
Stir lightly to mix through
Add the zucchini and cacao nibs and fold in
If the batter is too thick and doesn't seem like very thick cake batter that can be poured, add more soy milk
Pour into the tin
Top with cacao nibs
Cook for 45+ mins or until a toothpick comes out clean
Leave to cool completely
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