Chocolate Zucchini Cake

This is what keeps me going today!
This is what keeps me going today!



1 1/2 cup zucchini 
2 eggs
1/2cup olive oil
1 cup brown sugar
1/2 cup cocoa powder
1 cup tapioca flour
1/4 baking powder
1 tsp baking soda 
maple syrup to taste
(optional 1/2 bar of dark chocolate 85% )

For glaze: 
6 tbsp maple syrup or to taste (room temperature)
2 tbsp cocoa powder 
6 tbsp coconut butter (melted)


Preheat oven to 350°F 

Peel zucchini, shred and extract excessive moisture. Put eggs and zucchini olive oil and sugar into blender. Blend well. Add cocoa powder. Blend. Add tapioca flour, baking soda and baking powder, blend.

Grease baking pan. Pour batter into baking pan.

Cut chocolate into small pieces with a knife. Add to batter and mix gently to spread chocolate evenly.

Bake from 45- 50 minutes.

Let it cool for 20min. Remove from the pan. Let cool until room temperature.

Mix all ingredients. In a small saucepan bring it to a boil. Let it chill for few minutes. You can use it right away or let sit in the fridge for few minutes until it becomes pastelike texture. Spread evenly.
Serve toped with anything you like!

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