Healthy Chocolate Zucchini Cake
- 2 (240g) cups all purpose flour
- ¾ cup (75g) cocoa powder
- ½ cup (120mL) vegetable oil
- 1 ½ (300g) cup brown sugar
- 1 cup water + 2 tablespoons of coffee
- 3 cups (450g) grated zucchini
- 1 cup (200g) firm tofu
- 2 tablespoons (30mL) oil
- 3 to 4 tablespoons (45-60mL) maple syrup
- ½ teaspoon (3mL) vanilla extract
- ½ teaspoon lemon zest
- Pre heat the oven at 180C and line a 8 inch cake pan with parchment paper.
- In a large bowl add the all purpose flour, cocoa powder and baking soda and keep aside
- In a separate bowl beat the brown sugar and oil until pale.
- Add the coffee to the sugar and oil mix and mix well
- Gently fold in the dry ingredients into the wet ingredients.
- Add the zucchini to the batter and mix until well combined.
- Transfer the batter into prepared pan.
- Bake at 180C for 30-35 minutes or until a skewer inserted comes out clean.
- To make the frosting add the tofu in a glass bowl and beat it with a hand mixer.
- Add the oil to the tofu.
- Add vanilla and maple syrup mix well.
- Process the tofu in the food processor.
- Finally add the lemon zest.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/healthy-chocolate-zucchini-cake/
3.5.3251