Easy Chocolate Zucchini Cake with Avocado Frosting

I’d heard rumours about chocolate cake or muffins which had zucchini in them and that the vegetable gave the dough a lovely texture. I decided to give it a go myself by substituting it into an easy chocolate cake recipe. I did a little bit of research first. You are advised to drain the zucchini after grating it for the best results. I did this and also pressed on it with paper towel. You are also supposed to add it as the final ingredient for it to work its best magic. It certainly seemed to work. The cake rose very well and had a bouncy texture.

Long ago I had also heard about an acquaintance making a cake with avocado frosting. At the time I had been dubious but I decided to give this a try as well. Again, I was pleasantly surprised. Even with the double whammy of healthy goodness, you can absolutely have this cake and eat it too. And with a lot less guilt than usual!

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Easy Chocolate Zucchini Cake with Avocado Frosting

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Course

Desserts, Snacks

Keyword

Organic

Prep Time

20 minutes

Cook Time

30 minutes

Passive Time

15 minutes

Servings

Ingredients

• 2 organic eggs
• 1 cup organic milk your choice of any type
• 1/2 cup sugar
• 2 cups organic self-raising flour
• 1 tablespoon organic cacao heaped
• 1 teaspoon vanilla extract
• 1 small organic zucchini grated
• 1 organic avocado ripe
• 1 tablespoon maple syrup
• 1 tablespoon cacao
• 1/2 cup dark chocolate bits

Course Desserts, Snacks Keyword Organic Prep Time 20 minutes Cook Time 30 minutes Passive Time 15 minutes Servings Ingredients 2 organic eggs 1 cup organic milk your choice of any type 1/2 cup sugar 2 cups organic self-raising flour 1 tablespoon organic cacao heaped 1 teaspoon vanilla extract 1 small organic zucchini grated 1 organic avocado ripe 1 tablespoon maple syrup 1 tablespoon cacao 1/2 cup dark chocolate bits

Votes: 1 Rating: 5 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan Add to Shopping List This recipe is in your Shopping List

Instructions

1. Preheat the oven to 180 degrees and prepare a 20 centimetre diameter cake tin.
2. Grate the zucchini and leave to drain in a sieve.
3. Meanwhile add the eggs, milk, sugar, flour, cacao and vanilla extract into a large bowl and mix well with a wooden spoon.
4. Press down on the zucchini with some paper towel to remove all the liquid.
5. Then, add the zucchini to the cake mixture and mix well.
6. Pour the cake mixture into a tin and cook in the oven for 30 - 35 minutes or until a knife comes out clean.

   
7. Whilst the cake is baking, put the avocado, cacao, maple syrup and choc bits into a food processor and mix well.
8. If the choc bits do not get chopped up efficiently, you may want to heat the frosting a little.
9. Once the cake is cool, add the avocado frosting on top of the cake.

   
10. Dust with icing sugar and serve with seasonal fruit. Enjoy!