Posted on August 10, 2017 .

Summertime’s zucchini bounty can be used in many ways, including our Chocolate Zucchini Cake. Fudgy chocolatey goodness – we’re all about that! Make it your own by adding chocolate chips or a quick glaze to the top. The recipe can be used for one Bundt cake or two loaves. Enjoy!

Ingredients

Directions

Preheat oven to 350 degrees.

Cream coconut sugar and coconut oil together in large mixing bowl.

Add room temperature eggs to sugar/oil mix, one at a time.

Combine milk, Artisan Fermented Honey and vanilla together then add to sugar/oil mix.

Finish by adding finely shredded zucchini to sugar/oil mix. Set aside.

In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt and cinnamon together.

Add flour mix and chocolate chips (optional) to zucchini mix, one cup at a time, until fully incorporated. Do not overmix.

Using coconut oil and a small amount of cocoa powder, grease and flour baking pan. Pour batter into pan. Bake for approx. 45 minutes, until a toothpick inserted into center comes out clean.

Cool cake for 10 minutes in pan before inverting onto cooling rack.

Once cake is cool, you can add glaze.