Chocolate loafcake with zucchini

A delicious dairy-free cake !

Hello dear readers,

This is an easy recipe for a chocolate loafcake that is savory and not too sweet. The zucchini brings moist to the cake, which makes it not only dairy-free but also delicious!

Ingredients:

- 3 eggs;

- 200 g (1 cup + 1/4 cup) all purpose flour;

- A medium sized zucchini (equivalent 250 to 300gr / 12,3 oz);

- 200 g (1 cup) dark chocolate;

- 60 g (1/4 cup) dark chocolate (for the icing);

- A pinch of salt;

- A splash of vanilla extract;

- 40 g (3 tbsp) white sugar;

- 50 g (3 tbsp + tsp) brown sugar;

- 1 tsp baking powder;

- 1/2 tsp baking soda;

- 2 tsp coconut oil;

- A handful of chopped almonds.

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1. Preheat oven to 180 degrees Celsius (356 degrees Fahrenheit).

2. Grate zucchini with a food processor or cheese grater. Reserve in a bowl for a few minutes then, with a paper towel, squeeze out the excess water.

3. Melt 200g chocolate in a double boiler. Let cool.

4. Crack the eggs and while mixing, gradually add both sugars. Add melted chocolate to the mixture as well as vanilla extract and keep mixing.

5. In the same bowl, add zucchini and mix with a spatula.

6. In a separate bowl whisk together flour, baking powder, baking soda and salt. Add this gradually to the other bowl.

7. Add the mixture to a greased cake tin and cook for 30 minutes or more (depending on your oven).

8. Do the toothpick test to see if the cake is cooked, it can be a tad undercooked as it will continue cooking once out of the oven.

9. Let the cake cool completely.

10. Melt 60g chocolate with coconut oil and drizzle on cake, top with chopped almonds.

Enjoy! Audrey