Ingredients
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Dry Ingredients:
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100 g oof Buckwheat flour
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100 g of Brown rice flour
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5 g of Psyllium husk
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1.5 tsp. of Baking powder
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pinch of Salt
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30 g of Cocoa powder
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80 g of Coconut flower sugar
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Wet Ingredients:
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3 Egg(s)
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100 g of Extra Virgin olive oil
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10 Apricots dried
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Additives:
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250 g of Zucchini
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100 g of Dark chocolate 90%
Directions
Zucchini Chocolate Cake is a classic! We will do our own reading, of course, gluten-free and dairy-free, but more interestingly, we will even replace half of the sugar with apricots. It will add flavor to our cake, making it more moist and tender. Nutritionally, it will boost the cake with minerals and fiber.
I have to warn you right away that the cake is not very sweet, but it is very chocolatey!
Bon Appétit!
Today's visits: 1.
Steps
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1
Done
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In the evening, the day before making the cake, put the apricots in cold water and leave them in the fridge overnight. We need the apricots to be completely soaked and soft. |
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2
Done
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Grate zucchini on a fine grater and let sit for a while to release its juice. Then, wrap zucchini in a kitchen towel and squeeze out any excess moisture. |
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3
Done
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Before cooking, remove the apricots from the water and give them a light squeeze. Puree the apricots in a food processor until smooth. |
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4
Done
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Preheat the oven to 175 degrees Celsius. |
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5
Done
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Combine the dry ingredients in a bowl and mix until smooth. In a separate bowl, whisk the egg until smooth. Add the egg, apricot puree, and olive oil to the dry ingredients and mix thoroughly until smooth. Next, add the zucchini and chopped chocolate and mix until you receive uniform dough. |
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6
Done
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Place the dough in a baking dish lined with baking paper. Then, place it in the preheated oven and bake for about 60 to 70 minutes at 175 degrees Celsius. |
