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Chocolate Zucchini Cake

September 22, 2021 2 min read

Chocolate Zucchini Cake

Yes...we eat our vegetables in cake form.

Looking for a delicious way to disguise more vegetables in food? Then you have come to the right place.


This super moist and indulgent cake is studded with chocolate chips and includes a full cup worth of shredded zucchini (you can’t taste it!). Trust us - this is the most decadent way to eat your greens.

As always, we aim to give you recipes that help to boost your magnesium levels!

This cake contains flaxseeds, almond meal and cocoa powder - all containing naturally high levels of magnesium.

 

 

Zucchini is rich in several vitamins, minerals, and is high in antioxidants!

CHOCOLATE ZUCCHINI CAKE

Gluten Free, Vegan

INGREDIENTS

  • 2 tbsp flaxseed meal
  • 5 tbsp water
  • 1/4 cup coconut yoghurt (unsweetened)
  • 1/4 cup maple syrup
  • 1/3 cup coconut sugar
  • 1 1/2 tsp bicarb soda
  • 1 tsp baking powder
  • pinch salt
  • 1/2 cup cocoa powder (unsweetened)
  • 1/4 cup melted coconut oil
  • 1/4 cup plant based milk
  • 1 cup grated zucchini (squeezed dry)
  • 1 cup gluten-free flour
  • 1/2 cup almond flour (or meal)
  • 1/3 cup dairy free chocolate chips

METHOD

  • Preheat oven to 190 C
  • Line your cake tin with baking paper
  • In a large mixing bowl, combine flaxseed meal with water and let rest for 5 minutes. Then add yoghurt, maple syrup, coconut sugar, bi carb soda, baking powder, sea salt, and cocoa powder, and whisk again.
  • Next add the plant milk and melted coconut oil and whisk to combine. Add grated zucchini (make sure it has been squeezed of excess liquid) and stir to combine.
  • Add gluten-free flour, almond flour and whisk until just combined. If mixture seems too thick add a bit more plant milk. (The batter should be thick and scoopable.)
  • Stir in the chocolate chips and then transfer to lined cake tin.
  • Top with more chocolate chips (optional)
  • Bake for about 45 minutes, or until a toothpick comes out clean.
  • Let the cake cool for 5 minutes in the pan before lifting out using the parchment paper.
  • The texture is best when cooled completely. The longer this cake cools, the fluffier and more tender it becomes.
  • Slice, and eat as is, or top with your favourite nut butter. Enjoy!

We hope you love this recipe as much as we did.

Be sure to tag @amazingoilsmagnesium if you choose to make it for yourselves!



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