Combine flour, cocoa, baking soda and salt in bowl. Your email address will not be published. My family liked this very much. Want a classic zucchini bread recipe? I originally made this to use up some zucchini but WOW! I assume you were saying you had been to the USA and Canada. All you need is a fluted bundt pan to make this cake look beautiful. Grease a loaf pan or 8 x 8 baking dish with cooking spray and set aside. So this cake. You can use any chocolate frosting of choice. https://www.tasteofhome.com/recipes/yummy-zucchini-chocolate-cake Now I clearly need to spend hours hunting for the zukes in this cake. oh wow! Whisk in the wet ingredients into the dry ones, and stir … My Chocolate Chip Zucchini … Bake for 25-30 minutes, or until a skewer comes out clean. Cream butter and sugar in a mixing bowl. Unlike my family I HATE the taste of traditional Vietnamese desserts. If you only have sweetened apple sauce, reduce the sugar in the recipe by 1/4 cup. Home » Desserts » Muffins and Cakes » Healthy Flourless Chocolate Zucchini Cake. Ingredients used to make healthy chocolate cake. https://recipeforperfection.com/chocolate-applesauce-cake-recipe Healthy Flourless Chocolate Zucchini Cake should be stored in the fridge and will keep for up to 1 week. Serve: Kept covered in a cool and dry place your Zucchini Muffins will stay good for 1-2 days at room temperature. In another bowl whisk together … That always seems to make for a moister product! I made this cake twice this summer, and got rave reviews each time. Xoxo, Ester, Thanks so much, Ester and thank YOU for that life changing recipe . If you enjoyed this recipe and would like to publish it on your own website, please re-write it, in your own words and link back to my site and recipe page. Store: Zucchini Muffins will stay good in a sealed bag or airtight container for up to a week in the fridge. With the wet ingredients mixed, and the dry mixed in a separate bowl, combined them just till moistened. milk chocolate, frosting, chocolate, eggs, vegetable oil, cake mix and 3 more Apple Sweet and Sour Brats Pork applesauce, bratwurst, apple, brown sugar, black pepper, apple juice and 5 more I did that with my family once and made manicotti w tofu instead of ricotta cheese. The cake is freezer friendly and can be kept frozen for up to 2 months. It will keep for up to 5 days. Plus, the fiber in zucchini can help lower cholesterol. Beat sugar and oil on medium speed 1 minute. It’s also perfect to use up lots of lots of zucchini in one go- You can easily shred 3-4 medium-sized zucchini and incorporate it seamlessly. Thanks for stopping by The Big Man’s World ®. I cut it in half and baked it in an 8 by 8 pan. If you prefer a thinner layer, refrigerate leftover frosting in the fridge, in a sealed container. Adding zucchini to chocolate cake is not only a great way to add nutrients to the recipe (fiber, vitamins, and minerals), but it also helps yield a fudgier and moist cake. I am always putting it in everything, since it seems to actually taste great in everything, I’ve discovered! away! You can also substitute this for agave nectar. , In some ways yes, in some ways no. . Add applesauce and egg and combine. Step 2: In a high-speed blender or food processor, combine all your ingredients, except for your shredded zucchini, and blend until combined. I suggest using unsweetened applesauce – smooth or chunky are both fine. !” with (false) enthusiasm I love the sound of that protein icing too! However, I recommend adding the chocolate chips to the top prior to baking. The pan does all the work for you. (although I did decrease the sugar to 1 heaping cup). I’ve been changed I love zucchini in baked goods, these look great! This post may contain affiliate links. Bake at 325 for 45-60 minutes, depending on how small your pans are. Sprinkle with chocolate chips and pecans. Add your chocolate chips in a large mixing bowl. Omg. In a large bowl, sift together cassava flour, cacao powder, coconut sugar, baking powder, baking soda, optional espresso powder, and sea salt. Please note, to keep this strict keto, swap out the maple syrup or keto maple syrup. Bake 30-40 minutes at 350F. This chocolate zucchini cake is definitely at the healthier end of the cake spectrum as there’s no milk, sour cream, yogurt, buttermilk, or mayonnaise in the recipe. I liked that the topping wasn't frosting. I feel as if this zucchini cake was one of the goodies you gave me right before you went back home, and I thought this was so delicious when I first tried it. The amount of chocolate frosting made is plenty. This looks delicious! Healthy Chocolate Frosting. Cheese grater is a great idea though – less clean up! You said you had been to North America and Canada. Preheat the oven to 350. I’ve often made veggies disappear in baked goods by blending them with the liquid before mixing. Stir in zucchini. Just add them before you bake. The only “vice” involved here is sugars, a cup of cocoa and some chocolate … And of course, I’ll have the eat the parts that are determined to be “waldo-free”. The oven cooking time is just an average- Cake is fully cooked once a toothpick comes out clean. So easy! My name is Arman Liew, and I’m stoked to have you here! We fit each other soooooooo well. It also sneaks in vitamins and anti-oxidants. I love your blog, your recipes are so easy yet they taste great. Everyone asks for the recipe, and no one suspects that it's lighter than most chocolate cakes. Step 3: Transfer your cake batter into the lined pan and spread out in an even layer. https://www.healthymummy.com/recipe/zucchini-chocolate-cake You couldn’t taste or see it? Read my disclosure and copyright policy. Oreo Poke Cake. Add the eggs, one at a time, beating well after each addition. Copying and/or pasting full recipes and pictures to social media or personal blogs is strictly prohibited. … The paleo and keto option differs from the original option, so be wary of the changes. Sign me up for a big slice of this please, Arman! Why I Love This Healthy Cake Recipe. After the success of the lemon and poppy seed breakfast cake I had to try out a chocolate one. Step 1: Preheat the oven to 175C/350F. In a microwave-safe bowl or stovetop, heat your coconut cream until warm, not hot. We are sad when it is all gone...until the next time! Mix dry ingredients together. It also comes with a tested keto and paleo option. Maybe my tastes have changed, but it seems like the TOH recipes I made 7 years ago were better. Lol! It’s light, healthy, crazy moist and flippin delicious. Add in unsweetened applesauce, dairy free milk, apple cider vinegar, and vanilla extract. Depending on which mix you use, you could technically add some into it, however, you will have mixed results. Refrigerating the cake will keep for up to 5 days. In a microwave-safe bowl or small saucepan, heat up your coconut cream until warm. The original version if 100% flourless, vegan and gluten-free. Zucchini adds loads of moisture to the cake without adding fat. Layer grated zucchini in paper towels to get excess moisture off. Thank you so much for your kind words, hope you both continue to enjoy them! How can you possibly call this sugar laden cake healthy? The chocolate cake is the star here with its delicious flavor that isn’t too rich. Yield: 24 servings. This zucchini cake recipe is one of my go-to recipes for any summer party, since everyone seems to go crazy for zucchini in the summertime. A lot of work but so lovely! Even the little ones stole little pieces from the table. It will replace my old chocolate zucchini cake recipe (sorry, mom!) If you would rather top this cake with vanilla frosting, use the vanilla frosting included in my white cake recipe. Ps – thank you so much for putting the quantity of oats AND oat flour. Canada is IN North America…..the USA does not own all of the continent. Leftover chocolate zucchini cake should be stored in the fridge to avoid spoiling. I found the original recipe more than 20 years ago, but have lightened it up quite a bit. Perfection!! Add dry ingredients to egg mixture and stir gently to combine. Hello Allison- Welcome!!! Bake 20 minutes. I’m in Melbourne for a little bit working on the book so you’re a short flight (and slice of this!) Step 4: Allow cooling in the pan for 10 minutes, before transferring to a wire rack to cool completely. Slowly stir until combined. Pour your coconut cream over your chocolate chips and allow the warm cream to melt the chocolate. In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Healthy chocolate zucchini muffins are so yummy and make for a perfect snack or lunchtime dessert, made with whole wheat flour, maple syrup, applesauce, grated zucchini, and mini chocolate chips!. This whole recipe only uses 1/4 cup of oil. Good vanilla ice cream made it better, but on its own it was very disappointing. Preheat the oven to 350F and line three 6-inch springform pans with parchment paper. Hi Arman, Greatings from Malta. It wasn't super moist, the chocolate flavor wasn't deep or pronounced, and the toppings didn't stick to the top (the crust was set by 20 minutes) or melt. Please do- If you need protein powder recommendations, shoot me a message- I think I’ve tried them all! 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