Mel Christensen

Mel Christensen

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Chocolate Chip Zucchini Cake

Zucchini cake

Chocolate Chip Zucchini Cake

*Gluten Free,  Dairy Free

 

Ingredients:

  • 3/4  cup Natvia
  • ¼ cup Olive Oil
  • ½ cup Coconut Cream
  • 1 Egg
  • 2 teaspoons Vanilla Essence
  • 1 cup almond flour
  • ½ cup coconut flour
  • ½ cup pea protein powder (I used PeaPro in Natural unsweetened flavour)
  • ½ cup pure unsweetened Cocoa Powder
  • 1 ½ tsp. Baking Soda
  • 1 tsp. Sea Salt
  • ½ tsp. Cinnamon
  • 2 cups finely grated Zucchini, with excess moisture squeezed out (wrap grated zucchini in tea towel and squeeze tightly to remove excess liquid)
  • 50g stevia-sweetened Chocolate Chunks (I use Well Naturally brand – available in health food section of Coles and Woolworths supermarkets)

 

Method:

  1. Beat xylitol, oil, coconut cream, egg & vanilla together until smooth.
  2. Add ingredients from almond meal through to cinnamon & stir until a thick batter forms.
  3. Fold in the zucchini & choc chips. As the moisture from the zucchini soaks into the batter, the batter will soften a bit.
  4. Lightly spray and line 13 x 9 x 2 inch pan with baking paper and pour batter into the pan.
  5. Bake at 180C for 25-30 minutes or until a knife inserted into the center comes out mostly clean.
  6. Ice with chocolate coconut icing (see recipe below), and sprinkle over some flaked almonds or shredded coconut if desired.
  7. Allow to cool completely in tin before cutting into squares.

 

Chocolate Coconut Icing:

  • 90g Stevia-Sweetened Dark Chocolate (again, I like “Well Naturally” Stevia-sweetened dark chocolate)
  • 1 Tbsp coconut oil
  • 2 tbsp coconut cream
  1. Melt chocolate together with coconut oil and stir until smooth. (You can do this in a microwave or double boiler.)
  2. Take off heat. Add the coconut cream and stir briskly until a nice silky consistency is achieved.  If the mixture splits, a stick mixer will easily save the day!