Chocolate Zucchini Cake with Powder Sugar Icing
Yes, it really is that time of year again! I’ve been waiting since the end of the last zucchini season to post this recipe. If you can believe it, I actually ran out of zucchini and I didn’t have enough to make this recipe!!! After all of last years zuchs I was determined not to buy any… so I waited it out, and now here it is! I hope you enjoy.
This is a divine cake when served warm! My daughter made a simple organic powder sugar icing to go over it but the recipe calls for custard. Serving it with a homemade raw nut cream/ice cream would also be delightfully delicious!
I am sorry I don’t have the name of the book the recipe came from. A friend gave a photo copy of the recipe to me- maybe it was from a magazine? At any rate, I had to convert it over so it would be “healthified” and the recipe only semi- resembles the original- I love to have my healthy cake and eat it too!
1. In a mixing bowl stir together and set aside:
2 and 1/2 cups sprouted wheat flour (freshly ground whole wheat flour works as well)
1/2 c. baking cocoa (organic if available)
2 T. ground flax
1 t. baking soda
1/2 t. baking powder
1/2 t. cinnamon
1/4 t. cloves
2. In another large mixing bowl combine:
1 and 1/2 cups organic cane juice crystals (organic sugar)
1/2 cup extra virgin olive oil
1/4 cup coconut oil
1/2 cup almondaise
1/2 cup water
1 t. pure vanilla
Beat ingredients together with a hand-mixer.
Beat ingredients from #1 into the ingredients from #2 until it is all incorporated.
Add:
2. cups finely shredded zucchini
3/4 cup organic/all natural chocolate chips
Stir all together.
I used 2 small bread pans and 1 8×8″ glass pan. Round cake pans would work, as well as 1 glass rectangle.
I baked mine for 30 minutes in a 350* F. oven… the top will be firm but spring back if gently pushed. Best not to over bake.
Smother with your favorite topping and enjoy warm!
I did not use a recipe for the icing my daughter made- I don’t even know what she put into it- except the basic organic powdered sugar, butter, coconut oil, and pure vanilla extract. Maybe a tad of water to thin it down… Traci’s fluff frosting would work (found in her cookbook), but really truly- the nut ice cream would be my top choice for next time! Followed by the coconut ice-cream I could buy ready made at the store.
