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Zucchini-Chocolate-Cake

How good does this look! A complete chocolate masterpieces. Baked with zucchini, keeping the cake moist and high in fibre, this one is for all the chocolate lovers!

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  • Serves: 10-12
  • Prep: 20 minutes
  • Cook: 30 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • BASE
  • 300 g Self-raising flour (2 Cups)
  • 50 g Cacao powder (1/2 Cup)
  • 95 g Natvia (1/2 Cup)
  • 100 g Sugar free dark chocolate, chopped roughly
  • 372 g Grated zucchini, squeezed and excess juice discarded (3 Cup)
  • 4 Eggs
  • 140 g Greek yoghurt (1/2 Cup)
  • 1 teaspoon Extra virgin olive oil
  • TOPPING
  • 100 g Sugar free dark chocolate
  • 1 tablespoon Coconut oil

METHOD

  1. Preheat the oven to 180C
  2. Combine the dry ingredients in a bowl.
  3. Add the remaining ingredients and stir to combine. Dollop into a well greased 22cm bundt tin. Bake for 30-35 minutes, until a skewer inserted comes out clean.
  4. Remove from the oven and stand in the tin for 10-15 minutes before turning on to a wire rack to cool. Trim the bottom if necessary to flatten.
  5. Melt ¾ the remaining chocolate and stir through the coconut oil. Pour over the cake. Shave remaining chocolate with a grater and top cake.
  • Nutritional Info

     

    Carbs Pro Fats Energy KJ Calories Serving size
    34.1g 4.7g 10.2g 1060 253 109g
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