It is officially the season of fall in Toronto and being a new immigrant I am still trying to adjust to the changing weather conditions. However, the cold weather outside tempts us with a variety of soups and comfort desserts on the inside to make you feel cozy in your home adjusted temperatures. The Chocolate Zucchini Cake is one such recipe which is perfect to start your fall season and it is also a great as a tea time or a coffee time snack or even when you are in a mood for snacking something sweet.
I literally made up to 5 attempts in my kitchen to perfect this recipe.. Initially I tried adding almond butter as a base, experimented with increase or decrease in the number of eggs, played with the quantity of zucchini and tried squeezing the grated zucchini, sometimes completely and sometimes partially and then finally got the Chocolate Zucchini Cake correct for the 6th time. So that you guys can easily recreate this in your kitchen and make this your favourite tea time snack.
The best part about this recipe is of course the zucchini.. or rather the absence of it when you taste the cake.. Zucchini innately has a mild and non controversial taste and hence goes well with a variety of preparations across breakfast, main-courses and desserts. It has numerous benefits such as improved digestion, weight loss and it is packed with healthy nutrients and vitamins such as vitamin C, magnesium, fibre, potassium etc. Moreover this Chocolate Zucchini Cake is healthy, gluten free, paleo friendly, AIP approved, whole 30 compliant and everything you ever wished t to be.
Happy fall baking!
[lt_recipe name=”Chocolate Zucchini Cake | Paleo | With AIP Reintros | Whole 30 compliant” summary=”This cake is completely Paleo and has a rich and moist texture that will instantly melt in your mouth. It is also a great way to get your kids and family to eat healthy via a chocolate dessert and i promise you, no one will notice that it has zucchini in it.” total_time=”60M” print=”yes” ingredients=”Almond Flour – 1 cup;Coconut Sugar – 1 cup;Coconut Flour – 1 tablespoon;Unsweetened Cocoa Powder 1/4 cup;Psyllium Husk – 1 tablespoon;Baking soda – 1 teaspoon;Cream of tartar – 1/2 teaspoon;Cinnamon powder – 1/2 teaspoon;Eggs – 3 (large brown organic eggs);Vanilla Extract – 1 teaspoon;Avocado Oil – 125 ml + 1/2 teaspoon to grease baking pan;Large Grated Zucchinis – 1 and a half (Squeeze and remove water to the extent of 90%);Himalayan Sea Salt – 1/4th teaspoon;;Tools:;Cake Baking Pan;Tissue paper for greasing avocado oil;Parchment paper;Sieve;Mixing bowls” ]Start by sifting the almond flour and coconut sugar through a sieve to avoid any lumps and ensure a smooth texture to the cake;Then take a large mixing bowl and add the sifted almond flour, coconut sugar, cocoa powder, psyllium husk, coconut flour, baking soda, cream of tartar, cinnamon;Mix everything until well incorporated;In a separate bowl crack 3 eggs and add vanilla extract;Whisk them together until smooth. This will ensure that the cake is moist when baked;Add the eggs to the almond flour mixture ;Add in the avocado oil and mix everything very well until it forms a cake like batter and there are no lumps;Fold in the grated zucchini and himalayan sea salt and mix well until you cannot see any zucchini in the cake batter;Grease a baking pan with avocado oil and line it with a piece of parchment paper;Add the prepared cake batter to the pan and smooth the top with a pouring spoon or a spatula;Bake at 350 degrees for 40 minutes;Test for doneness by inserting a knife or a toothpick until it comes out clean;Remove from oven and let cool completely;Store in an air tight container and keep the container in the fridge[/lt_recipe]
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