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1 Chocolate Zucchini Cake

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Chocolate Zucchini Cake

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Ingredients

10 portion(s)

  • 170 g almonds
  • 1.5 teaspoon baking soda
  • 25 g Cacao
  • 2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 170 g grated zucchini
  • 1 large egg
  • 70 g greek plain yogurt
  • 45 g coconut oil
  • 1 teaspoon vanilla extract
  • 80 g honey
  • 1 teaspoon apple cider vinegar
  • 60 g pecans
  • 70 g dark chocolate chips
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  • 6
    55min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

  1. 1. Preheat oven 180C.

    2. Place pecans in bowl and roughly chop on spd 4 for 2 secs. Repeat if necessary then set aside for later.

    3. Place almonds in bowl and mill for 10secs on spd 10. Add cacao, baking soda, cinnamon and salt. Mix on spd 5 for 2 secs. Repeat. Set aside and rinse bowl.

    4. Insert butterfly. Add egg and beat on spd 4 for 10 secs. Add yogurt, coconut oil, vanilla, honey and apple cider vingar. Mix on spd 4 for 20 secs. Scrape sides and remove butterfly.

    5. Add zucchini, pecans and chocolate chips. Mix on Reverse, spd 2 for 10 secs.

    6. Add the almond mix to the bowl and blend all ingredients on Reverse, 10 secs on spd 2.

    7. Pour mixture into a 8.5 x 4.5 inch loaf tin. (see tips)

    8. Bake for 40 to 45 mins.

    9. Completely cool on a wire rack before cutting. (see tips)

    10. Store in an air tight container in the fridge.

10

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Tip

*You can use a smaller loaf tin. The cake does not rise.

*The cake tastes best the next day as it sets in the fridge and it has a fudgy texture. (Careful its very morish!!! tmrc_emoticons.))

I have converted this recipe from the following website: //livinghealthywithchocolate.com/desserts/best-chocolate-zucchini-bread-gluten-free-paleo-1566/

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Great cake! Suits our dietary requirements too.

    Submitted by clairebelle on 21. January 2017 - 21:07.

    Great cake! Suits our dietary requirements too.

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  • I made this and it was

    Submitted by Catherine007 on 4. October 2015 - 08:36.

    I made this and it was delicious. I had to increase the baking time but it was worth waiting for.

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  • Nice cake - next time I will

    Submitted by kniki on 18. August 2015 - 10:29.

    Nice cake - next time I will use only 1 tsp of cinnamon and 1 tsp of bicarb soda.

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  • Awesome!

    Submitted by Melanieandernie on 23. February 2015 - 14:54.

    Awesome!

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  • Hi Amanda!  Great question.

    Submitted by The Power of Real Food on 14. January 2015 - 11:45.

    Hi Amanda!  Great question.  Ive never tried but don't see why not. The texture would similar and the taste would be be slightly sweeter I'm thinking.  Definitely one I'd love to try next.  Please let me know how you go if you try it.

     

    Come and join my page to see more of my recipes at The Power of Real Food


    (https://www.facebook.com/The-Power-of-Real-Food-315378415294780/)


     


     

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  • Hi Jen Could i substitute the

    Submitted by amanda orsum gargula on 14. January 2015 - 10:13.

    Hi Jen Could i substitute the Zucchini for say Beetroot? I'd love to know what you think. Amanda

    Amanda Soft

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