Although zucchini can be purchased all year round, somehow September reminds me of them. It’s still warm enough and we’re wearing short sleeves, and yet everything somehow smells like fall. Right time for a juicy chocolate cake! All you need is one bowl and a whisk. Find the gluten-free version of the recipe here.

  • 2 larger eggs
  • 60 g of melted butter
  • 80 g of honey
  • 250 g grated zucchini
  • 90 g of coconut sugar
  • 1 teaspoon vanilla paste
  • 180 g of gluten-free flour
  • 40 g cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • a pinch of salt
  • 70 g chocolate drops (15 g set aside for sprinkling, the rest goes into the mixture)

Mix eggs, butter, honey, sugar and vanilla paste. Add grated zucchini and salt. Separately mix flour, cocoa, baking soda and baking powder. Sift the dry ingredients and mix them into the mixture. Finally add the chocolate drops. Arrange the mixture in an oblong bread pan lined with baking paper. Sprinkle with remaining chocolate drops. Bake for about an hour at 170 ° C (check with a toothpick if it is baked). Let stand in the mold for 10 minutes, then remove from the mold and cool on the rack.

You've got mmmmail

Sign up today for the hottest baking trends and lifechanging kitchen hacks, fresh from the oven and straight to your inbox each month.

I agree to have my personal information transfered to ConvertKit ( more information )

I will never give away, trade or sell your email address. You can unsubscribe at any time.

You may also like...

Leave a Reply

Your email address will not be published.