This is easily one of the best chocolate cake recipes I have now. It’s a relatively healthy cake compared to other fudgy chocolate cakes (olive oil instead of butter, plenty of zucchini, unsweetened cocoa powder instead of lots of sugar and melted chocolate), it is rich, moist, chocolatey and completely addictive. I’m also a massive fan of the taste of good quality olive oil, and it works so absolutely perfectly with the dark chocolate in this cake. Oh, and it’s gluten free (providing you use gluten free plain flour), lactose free, fructose free, FODMAP and tummy friendly. Amazing!
– 2 small zucchinis
– ¾ cup almond meal
– 1 cup plain flour
– ¼ cup unsweetened cocoa powder
– 1 tsp baking powder
– ½ cup caster sugar
– ¾ cup olive oil
– 2 eggs, at room temperature
– 2 tsp vanilla extract
– ½ cup dark chocolate chips (I used Lindt 85% dark chocolate because it doesn’t upset my stomach like other chocolates do, and just chopped it up into small pieces)
1. Preheat the oven to 170°C and grease or baking paper-line a tin of choice – I used a medium sized loaf tin, but you can go round, square, whatever you want.
2. Grate the zucchini into a strainer or colander, and squeeze out a bit of the excess moisture (but not ALL of it, because you need some of it to keep the cake moist. I hate that word, but that’s what it is).
3. In a small bowl, combine the almond meal, flour, cocoa powder and baking soda.
4. In a larger bowl, whisk together the sugar, oil, eggs and vanilla until smooth. Then stir in the zucchini.
5. Add about a quarter of the flour mix to the wet mixture and stir to combine. Continue adding the flour bit by bit, stirring as you go and making sure it’s completely combined. Lastly, stir in those chocolate chips.
6. Pour the batter into your tin and bake for 35 – 45 minutes, until a skewer inserted into the thickest part of the cake comes out clean. Let your cake cool off until it’s safe to handle, slice it up and enjoy eating as much as you want, because it’s full of vegetables