I should have taken a photo of what you should look out for when the cake is ready to be taken out of the oven. When you insert the skewer in the cake, it should come out with thick sticky batter, kind of like THIS. The cake will continue to cook when it’s out of the oven, so don’t worry. If the batter looks like normal batter then bake it 5 minutes more. Please use good quality cocoa powder, and ripe avocados for the recipe!
This is a healthy alternative cake that is loaded with zucchini and the super-food avocado, sweetened by honey, wholemeal, and has the goodness of Greek yoghurt. The kids had no idea that they are eating their vegetable when they had their cake. They loved it and was asking for seconds! The husband commented that this has got to be the best chocolate cake he have ever eaten. Even my brother who is quite put off by healthy food had 2 servings, which to me is a really big compliment! I wouldn’t say that the recipe is totally sugar-free due to the semi-sweet chocolate chips added. But you can make it sugar-free if you are using sugar-free chocolate chips. It will be best to consume it within 3 days, and do keep it chilled. Here’s the recipe.
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Chocolate Zucchini Cake
- 290 g organic wholemeal flour I used Origins brand
- 3/4 cup cocoa powder sifted
- 1-1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup honey
- 3/4 cup vegetable oil
- 3/4 cup Greek yoghurt
- 2 eggs
- 2 tsp vanilla extract
- 3 cups grated zucchini
- 1 cup semi-sweet chocolate chips
- Preheat oven to 180C.
- Grease and flour your bundt pan. I used
- In a mixing bowl whisk eggs, vanilla extract, honey, yoghurt, and oil until combined.
- In your mixer bowl, beat flours, cocoa powder, baking soda, baking powder, and salt until even.
- Stream in your wet ingredients and beat until just combined.
- Fold in your grated zucchini and chocolate chips.
- Transfer batter into prepared bundt pan.
- Bake for 45-50 minutes, we are looking for thick sticky batter on skewer when checked.
- If the batter still look like normal batter, continue baking for 5 minute and check again.
- Once again, don't worry... the cake will continue to cook when out of the oven.
I recommend that you make the cake a day before. Keep it covered while it’s still warm, and leave it to cool in the chiller. This allows the cake to absorb back it’s own moisture. If you see the picture on the left is the cake that was just unmoulded. And the picture on the right is the rested cake, doesn’t it look more moist? Just look at how fudgy the texture of the base turned out to be! Next is the recipe for the Chocolate Avocado Frosting. You can serve this as a mousse on its own, garnished with some berries too.
Chocolate Avocado Frosting
- 2 ripe avocado
- 1/4 cup semi sweet chocolate chips melted
- 1/4 cup cocoa powder
- 1/2 cup honey
- 1 tsp vanilla extract
- 3 tbsp milk or more till desired consistency
- Pinch of salt
- Crunchy Chocolate Balls for topping optional/chocolate chips/shaved chocolate/sprinkles
- In a food processor, process avocado until smooth.
- Add cocoa powder, melted chocolate, honey, and salt.
- Process until combined.
- You may have to scrap down the sides a couple of times.
- Add vanilla extract, and milk.
- Process until combined.
- Add more milk to your desired consistency.