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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chocoholic Flourless Zucchini cake Recipe

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This recipe for Chocoholic Flourless Zucchini cake is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c almond butter
3 large eggs (for egg-free omit and increase almond butter to 1 cup)
1/2 c pure maple syrup
1/2 c ripe mashed banana
1 tsp vanilla extract
1/2 c cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 c chopped dark chocolate (more for topping if desired). Can substitute semi-sweet chocolate chips
2 cups shredded zucchini (loosely packed, don’t squeeze out water)

Variations:
2 tsp cinnamon
Grated orange peel
Chopped walnuts or pecans
Pecan or Walnut halves arranged on the top
Fresh Cherries, pitted and halved, arrranged on top before baking
Fresh Raspberries served on top of each slice
Directions:
Directions:
Preheat oven to 350 degrees and grease a round 9 in baking pan (or line with parchment paper for easy serving)
Whisk together almond butter, maple syrup, banana, vanilla and eggs (if using). Stir in cocoa powder, baking soda, cinnamon, and salt until well combined. Fold in chocolate chunks and zucchini until combined.
Place mixture into prepared pan and spread evenly. Top with a handful of chocolate, if desired.
Bake for 30 minutes. Lower to 325 degrees and bake 20 additional minutes. An inserted toothpick comes out *mostly* clean. Allow cake to completely cool before slicing and serving.

 

 

 

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