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| Chocolate Zucchini Cake |
Makes one 9×13 dish (portion sizes are up to you ;-)
4 oz. unsweetened chocolate, chopped
3/4 cup grapeseed oil (can use a mild olive oil)
2 cups spelt or whole wheat pastry flour
1/3 cup unsweetened carob powder (or cocoa)
1 tsp. sea salt
2 tsp. baking powder
2 tsp. baking soda
2 TB grain coffee powder (or espresso)
1 cup maple syrup
3 large pastured eggs
1 TB vanilla extract
1 TB Kahlua
1/3 cup plain organic yogurt
3 cups roughly pureed zucchini (about 3 medium)
Preheat oven to 350. Lightly oil and flour 9×13 baking dish.
Combine chocolate and 1/4 cup of oil in double boiler (or bowl over steaming water.) Stir to melt chocolate. Meantime, sift next 6 dry ingredients into large bowl (sifting helps prevent lumps.)
Using an electric mixer, blend remaining 1/2 cup oil and syrup. Add eggs one at a time and beat well. Blend in melted chocolate, vanilla, and Kahlua.
On low speed, add flour mixture and yogurt just until combined. Fold in zucchini.
Pour batter into baking dish and cook for about 45-50 minutes, until toothpick comes out clean from center. Let cool completely before frosting.
Chocolate Orange Frosting
For those who make frosting often, you know there are many options to play with. Instead of the dry milk you could use regular or almond and omit the yogurt. The orange added a vibrancy to the whole ‘package.’
1/2 cup dry organic milk
1/2 tsp. orange extract
2 tsp. orange zest
1 TB vanilla
1/2 cup cocoa powder
1/3 cup unsalted butter, softened
3 TB orange juice concentrate (fresh is best, but you might have to sweetened it up a bit)
1/3 cup plain organic yogurt
Cream all in mixer. Makes about 2 cups for a light layer on cake. Double amount if you like your cake with your frosting:)
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