Whole Wheat Chocolate Zucchini Cake
Serves 16
10 mins prep
30 mins cook
40 mins total
Rich and indulgent Whole Wheat Chocolate Zucchini Cake with a decadent chocolate frosting. Made unsweetened cocoa and sweetened with stevia, this healthy chocolate cake is so flavorful, you won’t even taste the zucchini in there!
Frosting
Preheat oven to 350°F and line an 8x8" pan with parchment paper.
Finely shred zucchini using a large-hole grater or food processor. Press between paper towels to remove all excess moisture.
Transfer zucchini to large bowl.
In another bowl, combine and uniformly mix flour, cocoa, sweetener, baking powder, cinnamon and salt.
Add milk, oil, eggs and vanilla to zucchini and whisk.
Add dry ingredients to wet, and gently fold until combined. DO NOT OVER-MIX or too much gluten will form from the wheat flour, and make the cake dense. Few lumps are okay.
Bake for about 30 minutes or until a toothpick inserted into center comes out dry.
Cool for 10 minutes, then lift out of pan using parchment lining. Transfer to a wire rack to cool completely, about 30 minutes.
To make frosting, whisk together ingredients in a bowl - cacao or cocoa powder, milk, coconut oil and sweetener.
Spread frosting on top of cake, slice and snack!
