| Servings |
pieces
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Ingredients
- 1/3 cup butter
- 1/2 cup coconut sugar
- 3 eggs
- 2 tbsp honey
- 2 tsp vanilla extract
- 1/3 cup Greek yoghurt
- 1 1/2 cups wholemeal flour
- 1/4 cup cocoa
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/4 cup dark chocolate chips
- 3 cups grated zucchini
Icing (Optional)
- 1/2 cup dark chocolate chips
- 3 tbsp coconut oil
- 1 tbsp vanilla extract
Ingredients
Icing (Optional)
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Instructions
- Preheat oven to 170C
- Cream butter and coconut sugar. Mix in eggs one at a time. Add honey, vanilla extract and yoghurt and mix well.
- Sift dry ingredients into separate bowl. Add husks from sieve and chocolate chips to dry ingredients.
- Mix dry ingredients alternatively with zucchini into cake mixture.
- Spoon mixture into greased and lined 20 x 30 sponge roll tin.
- Bake for 45 minutes or until a skewer comes out clean. Leave to cool completely before adding the icing (if using).
Icing
- Melt chocolate chips and coconut oil over low heat. Add vanilla extract.
- Leave to cool slightly then whisk lightly and spread over cake.
- When cool cut into 24 pieces. Run knife under hot water before cutting to prevent icing cracking.
Recipe Notes
Recipe makes 24 pieces at 103 calories per piece un-iced; and 137 calories per piece when iced