Say ‘goodbye’ to the familiar bitterness of zucchini, and ‘hello’ to a beautiful, bold chocolate flavour. This is a great chocolate cake for a kid’s party or a weekend treat. It’s extra delicious served with a generous dollop of low-fat yoghurt and a handful of berries
This deliciously moist chocolate cake has a hidden ingredient that even the pickiest of kids will never know is there: zucchini!
Prep time
15m
Cook time
45m
Serves
12
Ingredients
10
Ingredients
- 3 medium zucchinis (225g)
- 200g wholemeal spelt flour
- 70g carob powder
- 1 1/2 tbsp baking powder
- 2 tsp vanilla bean paste, powder or essence
- 1/2 tsp apple cider vinegar
- 3 eggs
- 110ml milk
- 175ml avocado oil, butter or margarine
- 8 Medjool dates, blended
Method
Step 1:
Pre-heat oven to 180°C and line a 15cm round baking tin with baking paper.
Step 2:
Grate the zucchinis with the skin on.
Step 3:
Add the grated zucchini to a colander and place a heavy bowl on top to weigh them down. This will help remove any excess water from the zucchini.
Step 4:
In a large bowl, sift the spelt flour, carob powder, vanilla and baking powder together before stirring in the zucchini. This will help ensure it doesn’t clump together when the cake is baking.
Step 5:
Combine the vinegar, eggs, milk, oil and dates in a blender for about 30 seconds, or until there are no chunks of dates.
Step 6:
Add the wet mixture to the dry ingredients and stir until combined.
Step 7:
Pour the batter into the lined tin and bake for 45 minutes, or until the cake has risen and a toothpick comes out dry.
Step 8:
Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Step 9:
Dress the cake with a generous spoonful of vanilla yoghurt and sprinkle with berries.
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