Chocolate zucchini cake

Chocolate cake is a pretty great comfort food especially on a gross rainy day. I’m the only chocoholic in my house and I’m not a massive fan of added sugar so chose to not add any sugar to this chocolate cake but of course you can add as much or little sugar to your own bake. This was my first time using zucchini/courgette in a cake and I promise no-one will even notice it’s in the cake, it just adds a nutritional boost to your bake. Also, I used tahini instead of oil which provides some calcium, protein and iron plus it’s a healthy source of fat. I decorated my cake with powdered peanut butter, melted chocolate and chocolate buttons because there’s no such thing as too much chocolate :p The chocolate buttons are 100% dark chocolate #tryifyoudare

  1. In a bowl add 1 grated zucchini/courgette (about 100g), 80g of spelt flour, 150g of wholemeal self raising flour, 50g of cacao powder, 1 tsp of coffee (to enhance chocolateyness), 1 tsp of baking powder, 1 tsp of baking soda, 40g of chocolate chunks, 200g of vegan yoghurt, 1 tbsp of apple cider vinegar and 100g of tahini (sub for nut butter or oil), add sugar if you’d like
  2. Stir it all up and put in a cake pan
  3. Bake for about 50 minutes at 160C until the knife comes out clean
  4. Allow to cool before decorating

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