Hi friends,
With less than a week before my wedding and just back from a glorious bachelorette weekend getaway, I just had to share this delicious recipe. I am grateful to have a mother and now future mother-in-law with bountiful vegetable gardens. I changed the recipe a bit to accomodate my various food allergies as well as being gluten and dairy free (though I do use butter).
Zucchini Chocolate Cake
1/2 cup butter, softened
1/2 cup olive oil
1 1/4 cup organic coconut sugar
2 eggs
1 tsp vanilla extract
2 1/2 cup flour (1 cup coconut flour, 3/4 cup tapioca flour, 3/4 cup arrowroot flour)
1/4 cup baking cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 cup almond or hemp or rice milk
2 cups shredded zucchini (be sure to squeeze all excess water from zucchini)
1/2 cup chocolate chips
In mixing bowl combine butter, oil and sugar. Beat in eggs and vanilla. Combine flour, cocoa,baking soda, baking powder, and cinnamon and add to butter, oil, sugar mixture. Add milk and mix well. Stir in zucchini and chocolate chips. Pour into greased baking pan. Bake at 350 degrees for 40-45 minutes or until toothpick comes out clean.
Enjoy with warm milk, a chai tea or warmed up with a scoop of coconut ice cream!
Until next time,
Margaret
PS- New website in next blog post! I can’t wait!
