Chocolate Zucchini Cake
A deliciously indulgent yet nutritious cake that blends rich chocolate flavor with the wholesome goodness of zucchini.
Ingredients
For the cake base
- 1 cup Milk Can use any type of milk
- 1 tbsp Vinegar Helps curdle the milk
- 1 cup Oat flour Nutrient-rich and provides base for the cake
- 1/2 cup Arrowroot powder Secret ingredient for improved texture
Leavening agents
- 1 tbsp Baking powder For leavening
- 1/2 tsp Baking soda Helps achieve a light and fluffy cake
Sweetening
- 1 cup Brown sugar Adds depth and sweetness
- 1/2 cup Unsweetened applesauce Healthful alternative for sweetness and moisture
Nutritious addition
- 1 cup Shredded zucchini Enhances moisture and nutritional content
For frosting
- 1 cup Chocolate frosting Choose your favorite type
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and prepare your baking pans.
Making the batter
- Combine milk and vinegar in a bowl to create a slightly curdled base.
- In a separate bowl, mix the oat flour and arrowroot powder.
- Add baking powder and baking soda to the flour mixture.
- In another bowl, blend brown sugar and unsweetened applesauce.
- Gently fold the curdled milk into the mixture.
- Incorporate the shredded zucchini into the batter until evenly distributed.
Baking
- Pour the batter into the prepared cake pans.
- Bake in the preheated oven for about 30 minutes, or until a skewer comes out clean.
Frosting and serving
- Once cooled, frost the cake with your chosen chocolate frosting.
- Decorate as desired and slice into pieces to serve.
- Enjoy your Chocolate Zucchini Cake with family and friends!
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life. This cake can be baked ahead of time and frosted later for optimal freshness.