Zucchini Chocolate Cake Recipe

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This recipe comes from a refined sugar, refined flour, egg, butter, milk, and oil recipe that my mom makes, and to be honest again, hers is incredible!  (click here for her original chocolate cake recipe).  There’s nothing better, though, than finding an amazing healthy recipe that rivals the original!  It’s delicious!!!

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Zucchini Chocolate Cake with White and Semi-Sweet Chocolate Chips

Zucchini Chocolate Cake Recipe

Ingredients:

1/2 cup mashed avocado (about one small avocado)

1/2 cup all-natural, unsweetened applesauce

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Shredded Zucchini

1/2 cup raw honey

1 Tablespoon flax meal

2 Tablespoons water

1 Tablespoon coconut oil

1 teaspoon pure vanilla

1/2 cup coconut milk

1/2 cup tart cherry juice or other liquid (water, coconut milk, or flavored juice of your choice.  I prepared a chocolate cherry version, though adding the cherry juice alone and not the cherries later will probably not influence the taste too much).

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Homemade Almond Flour

1 cup coconut flour

1 cup whole wheat flour

1/2 cup almond flour

4 Tablespoons powdered cocoa (mine were heaping)

2 teaspoons baking soda

2 cups shredded zucchini

(optional mix-ins:  tart cherries, chocolate chips, nuts, etc.  I used 1 cup tart cherries and 1/2 cup of chocolate chips and topped the chocolate birthday cake (for my husband!) with 1/2 cup of chocolate chips and another 1/2 cup of white chocolate chips (his favorite!))

Directions:

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Flax Egg Substitute

1.  Blend avocado, applesauce and honey with an immersion blender (or in a regular blender) until smooth and thoroughly combined.

2.  In a separate bowl, prepare the flax egg substitute, whisking together the flax meal and water.  Set aside. 

3.  In a large bowl, stir coconut oil, vanilla, coconut milk, and cherry juice into avocado blend and mix well.

4.  Stir in flax egg substitute and set aside.

5.  In a medium-sized mixing bowl, whisk together flours, cocoa, and baking soda.

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Zucchini Chocolate Cake Dry Ingredients

6.  Spoon dry mixture into wet mixture, stirring until well combined.

7.  Fold in zucchini and mix well.  (Here is also where you might add in some other yummy ingredients, like tart cherries and chocolate chips (hint, hint *cough!))

8.  Pour into 9×13″ cake pan (I pre-greased my pan with coconut oil to be sure it didn’t stick later, but this isn’t mentioned in my mom’s original!)

9.  Top with chocolate chips, if you please.  (Also optional.  This isn’t a very sweet chocolate cake recipe, though it is very chocolately and delicious, so the chocolate chips helps a great deal, though you could opt to frost it, add nuts, or just serve with some all natural or vegan ice cream!)

10.  Bake at 325 degrees for 45 minutes.

11.  When finished, conduct the clean knife test to the center of the cake, poking a knife in and pulling it straight out to be sure it comes out clean.  If not, continue baking for a few minutes, but if so, allow to cool completely, and enjoy!

 

 

Zucchini Chocolate Cake
Serves 24
A healthier take on the original and delicious zucchini chocolate cake (free of dairy and refined sugar!)
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
112 calories
17 g
0 g
5 g
2 g
2 g
55 g
108 g
7 g
0 g
3 g
Nutrition Facts
Serving Size
55g
Servings
24
Amount Per Serving
Calories 112
Calories from Fat 40
% Daily Value *
Total Fat 5g
7%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 108mg
4%
Total Carbohydrates 17g
6%
Dietary Fiber 1g
4%
Sugars 7g
Protein 2g
Vitamin A
1%
Vitamin C
4%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup mashed avocado (about one small avocado)
  2. 1/2 cup all-natural, unsweetened applesauce
  3. 1/2 cup raw honey
  4. 1 Tablespoon flax meal
  5. 2 Tablespoons water
  6. 1 Tablespoon coconut oil
  7. 1 teaspoon pure vanilla
  8. 1/2 cup coconut milk
  9. 1/2 cup tart cherry juice or other liquid (water, coconut milk, or flavored juice of your choice. I prepared a chocolate cherry version, though adding the cherry juice alone and not the cherries later will probably not influence the taste too much).
  10. 1 cup coconut flour
  11. 1 cup whole wheat flour
  12. 1/2 cup almond flour
  13. 4 Tablespoons powdered cocoa (mine were heaping)
  14. 2 teaspoons baking soda
  15. 2 cups shredded zucchini
  16. (optional mix-ins: tart cherries, chocolate chips, nuts, etc. I used 1 cup tart cherries and 1/2 cup of chocolate chips and topped the chocolate birthday cake with 1/2 cup of chocolate chips and another 1/2 cup of white chocolate chips. Also try fresh cherries or bananas!
Instructions
  1. Blend avocado, applesauce and honey with an immersion blender (or in a regular blender) until smooth and thoroughly combined.
  2. In a separate bowl, prepare the flax egg substitute, whisking together the flax meal and water. Set aside.
  3. In a large bowl, stir coconut oil, vanilla, coconut milk, and cherry juice into avocado blend and mix well.
  4. Stir in flax egg substitute and set aside.
  5. In a medium-sized mixing bowl, whisk together flours, cocoa, and baking soda.
  6. Spoon dry mixture into wet mixture, stirring until well combined.
  7. Fold in zucchini and mix well. (Here is also where you might add in some other yummy ingredients, like tart cherries and chocolate chips
  8. Pour into 9x13" cake pan (I pre-greased my pan with coconut oil to be sure it didn't stick later, but this isn't mentioned in my mom's original!)
  9. Top with chocolate chips, if you please. (Also optional. This isn't a very sweet chocolate cake recipe, though it is very chocolately and delicious, so the chocolate chips helps a great deal, though you could opt to frost it, add nuts, or just serve with some all natural or vegan ice cream!)
  10. Bake at 325 degrees for 45 minutes.
  11. When finished, conduct the clean knife test to the center of the cake, poking a knife in and pulling it straight out to be sure it comes out clean. If not, continue baking for a few minutes, but if so, allow to cool completely, and enjoy!
Notes
  1. Also try it as cupcakes (pictured above)!
beta
calories
112
fat
5g
protein
2g
carbs
17g
more
Adapted from Mom's Original Zucchini Chocolate Cake
to eat pray love http://toeatpraylove.com/

For another dessert or chocolate cake recipe, visit the Eat section of To Eat Pray Love.

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