Saturday, June 21, 2014

Chocolate Zucchini Cake

This is a moist dense cake baked in a loaf pan. It happens to also be gluten free if that matters to you. We were celebrating a friend's birthday and I wanted to make a cake he could eat. This was very tasty and paired well with a scoop of vanilla ice cream on top :-)

2 cups almond meal
2 oz. 70% dark chocolate, roughly chopped
1/2 cup finely chopped pecans
1/4 cup coconut sugar
1/4 cup unsweetened cocoa powder
1/4 cup unsweetened coconut flakes
1/4 cup dried sour cherries
1 t cinnamon
1/2 t baking soda
1/2 t salt
2 large eggs
1/4 cup coconut butter, melted
1 cup zucchini, grated

Grease a loaf pan and preheat oven to 325

Add all the dry ingredients (the first ten) into large bowl and mix well.
In separate bowl whisk the two eggs, melted coconut butter and zucchini.
Add the wet ingredients into the dry and mix really well. The batter will be very thick.
Spread the batter into the loaf pan and bake 35-40 minutes.
Cool for ten minutes and then turn out of pan to cool further on wire rack.

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