Healthy Chocolate Zucchini Cake

Ray

¼ cup coconut flour

¼ cup cocoa powder

½ cup granulated sweetener of choice * See notes

¼ tsp baking soda

½ tsp baking powder

¼ cup shredded zucchini about 1 medium zucchini

3 large eggs

3 tbsp coconut oil melted

3 tbsp hot liquid of choice water or milk

Preheat the oven to 180C/350. Grease an 6-inch cake pan and set aside.

In a large mixing bowl, sift your coconut flour and cocoa powder. Add your granulated sweetener, baking powder and baking soda, and mix well. Then, add your shredded zucchini, eggs, coconut oil, warm water and mix until just combined.

Pour the batter in the greased pan and bake for 25 to 30 minutes, or until a skewer comes out clean from the center. Allow the cake to cool in the pan for 5 minutes, before transferring to a wire rack to cool completely.

Once the chocolate zucchini cake has cooled, add the optional frosting and slice into pieces.

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