I cannot tell you what a joy this cake is to make. To say it’s beyond easy, would be a complete understatement. But, I think what really makes me smile – is all the zucchini that goes in it!
I do like my veggies – but it trips me out how something that looks and tastes like a brownie – can be packing so much wholesomeness!
Zucchini: I think this vegetable is completely under-appreciated. Here’s why it deserves more love:
So that’s pretty awesome, but let’s not forget… the chocolate! We’re using a combination of cacao powder and chocolate chips.
Cacao Powder: Go for a raw cacao, because it’s been processed in a way that retains all the nutrition it offers. (Find it: Worldwide, Singapore)
Chocolate Chips: I decided to play with my new cacao paste – which is pure cacao beans ground into a paste. That’s right, 100% cacao. This is a dark chocolate cake – but that’s how I roll. If you like it bitter-sweet, go ahead and use a good quality chocolate chip.
Cacao is a real superfood – packed with antioxidants – it helps the body resist damage. Dark chocolate has a stronger flavour – and raw cacao paste is pretty bitter – but that’s the flavanols you’re tasting, which may help in protecting your heart from disease. So, in a way – it’s a different kind of bitter-sweet 🙂
You’ll be surprised when you first make this. The batter is really thick and you’ll think it can’t possibly work. But when you add the water-rich zucchini – it all comes together like magic.
TIP: I’ve tried this recipe a few ways – and I think it comes out more moist, when you chop up the zucchini into teeny tiny pieces. Go ahead and shred it first (do peel it), and then chop it smaller with a knife. What happens, I think, is that it melts into the cake – making it much more moist than if you just add in large shredded pieces…
adapted from: LunchLady
ingredients (makes a decent, small size cake):
Singapore Shopping Guide: