Chocolate cake is a wonderful way to hide zucchini! It melts into the cake as it's baking, and it adds extra fiber and moisture! I like to top this gluten-free chocolate olive oil-cake with Chocolate Avocado Frosting, but a drizzle of Chocolate Ganache is delicious as well.
Ingredients
Dry Ingredients
¾ cups
oat flour
¾ cups
blanched almond flour
¼ cups
tapioca flour
⅓ cups
cacao powder
¾ teaspoons
baking soda
¼ teaspoons
fine sea salt
Wet Ingredients
2 large
eggs
1 cups
coconut sugar
½ cups
extra virgin olive oil
2 teaspoons
vanilla extract
1½ cups
grated
zucchini
(about 1 medium)
