Servings
Prep time
Cook time
Recipe
Ingredients
- 1 cup grated zucchini (approx. 1 medium zucchini)
- 2 organic eggs
- 1/3 cup raw honey or pure maple syrup
- 150g coconut milk
- 1 tsp vanilla bean paste or extract
- ¼ cup cold-pressed olive oi
- ¼ cup coconut sugar
- 1½ cups almond flour
- ½ cup oat flour
- ½ cup cacao powder
- 2 tsp baking powder
- Toppings: Melted dark chocolate, pistachios, blueberrie
Method
- Preheat oven to 180°C. Grease and line a square 8x8in cake tin with baking paper
- Place grated zucchini in a tea towel or cheesecloth and squeeze out all of the liquid.
- In a large bowl add eggs, honey, coconut milk, vanilla extract and olive oil and whisk until well combined. Stir through grated zucchini.
- In another medium bowl add coconut sugar, almond flour, oat flour, cocoa powder, baking powder and sea salt.
- Pour batter into the cake tin and bake for 35 mins or until a skewer comes out cleanly from the centre.
- Allow the cake to cool, then drizzle with melted chocolate and top with pistachios and blueberries
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