Grain-Free, Zucchini, Chocolate Cake
Servings: 28
Preparation Time: 20 Minutes
Ingredients:
- 3 cups almond flour*
- 2 teaspoons baking soda
- 1 teaspoon Himalayan Pink Salt
- 1/2 cup cocoa
- 1/4–1/2 cup coconut flakes
- 6 eggs
- 1 cup honey (for a darker chocolate cake, omit 1/2 cup honey)
- 2 bananas
- 2 cups zucchini, unpeeled and shredded (may substitute carrots)
Optional:
- 1–2 cups walnuts, chopped
- 1/4–1/2 cup chocolate chips
Directions:
Preheat oven to 350 degrees F.
Combine dry ingredients in a sifter and set aside. You can also combine them into a bowl and whisk together if you don’t have a sifter.
Place wet ingredients in the bowl of a stand mixer and beat on medium for 1–2 minutes until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.
Using the sifter, slowly add the dry ingredients to the stand mixer, and then run the mixer until all the ingredients are well combined.
Pour mixture into a 9 x 13-inch baking pan and top with the optional walnuts and/or chocolate chips. Batter could be spooned into muffin liners, filling almost to the top. (Makes approximately 24 cupcakes.)
Bake for 30–35 minutes for cupcakes or 45–55 minutes for a cake until the middle is set and a toothpick comes out clean.
Serve warm with ice cream or homemade whipped cream.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
Tamara from Spring, TX, won $50 for this recipe and photo! Submit your coconut recipes and photos here!
