Zucchini Chocolate Cake
Passover is around the corner and this Zucchini Chocolate Cake is actually kosher for passover for kitniyot eaters. Guilt free coffee cake that is also gluten free. The cocoa nibs are the secret ingredient in this recipe. It adds a gourmet flavor and a yummy crunch.
I was not a big fan of zucchini cake, until I made this one! A great recipe, easy enough, and as long as I call it "chocolate cake" to my kids, they love it! Not knowing they are eating something super healthy. I do not use sugar to sweetened the cake, I use either pure maple syrup or agave. both are better for you and taste fabulous!
Give it a try and let me know your thoughts.
yield: 2 loaves
1 cup teff flour
1 cup brown rice flour
1 cup millet flour
2 teaspoons baking powder
2 teaspoons baking soda
3 teaspoons xanthan gum
1 cup cocoa powder
3 cups zucchini, grated
1 cup maple syrup
2 1/2 cup almond milk
1/2 cup cocoa nibs
4 flax eggs - (4 tablespoons flaxseeds meal+12 tablespoons of water, let sit for 10-15 minutes)
+coconut oil spray
Heat Oven to 350 F
Take 2 loaves pans and spray with coconut oil. Set aside
Take a mixing bowl and add: teff flour, brown rice flour, millet flour, baking powder, baking soda, xanthan gum, cocoa powder. Mix.
In another bowl add: zucchini, maple syrup, almond milk, cocoa nibs and flax eggs. Mix.
Add the dry ingredients into the wet ingredients and mix to combine.
Pour the mixture evenly onto the two baking pans.
Bake for about 45 minutes, until a toothpick inserted comes out dry.