|Grain-Free Zucchini Chocolate Cake|
|photo by recipe author|
Preparation Time: 20 Minutes
- 3 cups almond flour*
- 2 teaspoons baking soda
- 1 teaspoon Himalayan Pink Salt
- ½ cup cocoa
- ¼- ½ cup coconut flakes
- 6 eggs
- 1 cup honey (for a darker chocolate cake, omit ½ cup honey)
- 2 bananas
- 2 cups zucchini, unpeeled and shredded (may sub carrots)
- 1-2 cups walnuts, chopped
- ¼- ½ cup chocolate chips
Preheat oven to 350 ° F
Combine dry ingredients in a sifter, set aside. You can also combine them into a bowl and whisk together, if you don’t have a sifter.
Place wet ingredients in the bowl of a stand mixer, beat on medium for 1-2 minutes, until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.
Using the sifter, slowly add the dry ingredients to the stand mixer, then run the mixer until all the ingredients are well combined.
Pour mixture into a 9 x 13 inch baking pan, top with the optional walnuts and/or chocolate chips. Also, batter could be spooned into muffin liners, fill almost to the top. (Makes approximately 24 cupcakes.)
Bake for 30-35 minutes for cupcakes, or 45-55 minutes for a cake, until the middle is set and a toothpick comes out clean.
Serve warm with ice cream, or home made whipped cream.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
Tamara from Spring, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!