Chocolate-Zucchini Cake
  • organic butter(For Pan)
  • 1 1/2Cups cups organic sprouted flour(we suggest sprouted white wheat or sorghum flour)
  • 1/2Cup plus 1/3 Cup Organic Semisweet chocolate chips
  • 1/4Cup Organic Un-sweetend Cocoa Powder(Not Dutch process)
  • 1/2Teaspoon sea salt
  • 1/2Teaspoon baking soda
  • 1/4Teaspoon Ground Nutmeg or Allspice
  • 1 1/4Cups organic sugar
  • 1/2Cup plus 1 Teaspoon extra virgin olive oil
  • 2Large eggsPreferably Pastured
  • 1/2Teaspoon vanilla extract
  • 1Medium Organic ZucchiniGated and Squeezed dry
  • 1Teaspoon honey
  1. Preheat oven to 350 degrees. Butter bottom and sides of a 9-inch square cake pan. Dust the pan with sprouted flour, tapping out the excess.
  2. Toss ½ cup chocolate chips with 1 tablespoon sprouted flour in a small bowl. Whisk the remaining flour, cocoa powder, salt, baking soda and nutmeg in a medium bowl and set aside.
  3. Beat the sugar, ½ cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture and beat on low speed until combined (the batter will be thick). Add the zucchini and combine well. Fold in the flour-coated chocolate chips with a wooden spoon.
  4. Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Transfer to a rack and let cool completely.
  5. Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a small saucepan. Heat just until the chocolate is melted. Stir and spread over the cake, then cut into pieces.
Recipe Notes

Recipe provided by Food Network.