I love greens. I love chocolate. I love a gooey cake. So yeah, this is pretty much life at its best 🙂
Zucchini Mud Cake
About 45 min, 4-6 servings
- ½ cup (1 dl) coconut oil, melted over low heat
- ¾ cup (2 dl) maple syrup or agave nectar
- 1 teaspoon vanilla
- ½ cup (1 dl) coconut flour
- ½ cup (1 dl) unsweetened cocoa powder
- 1½ teaspoon baking soda
- 1 teaspoon natural sea salt
- 2 cup (5 dl) grated zucchini
- ½ (1 dl) cup (or more if you like crunch) chopped pecans or walnuts
Frosting:
- 6 tablespoons unsweetened cocoa powder
- ¼ cup coconut oil, melted over low heat
- 1½ cup arrowroot powder
- ½ cup (1 dl) coconut palm sugar
- ¾ cup non dairy milk, divided
- ½ teaspoon vanilla
- 15 strawberries, sliced
How to make and bake it:
The cake:
- Pre-heat oven to 350°f (175°C).
- Prepare 9×13 baking pan by generously greasing with coconut oil and dusting with arrowroot powder.
- In medium mixing bowl, whisk together melted coconut oil, agave nectar and vanilla. Set aside.
- In large mixing bowl, combine coconut flour, unsweetened cocoa powder, baking soda and natural sea salt.
- Combine wet ingredients into dry ingredients, mix well.
- Fold in shredded zucchini and pecans or walnuts.
- Bake for 25-30 minutes.
The frosting:
- Prepare frosting by first blending cocoa powder and melted coconut oil.
- Using a hand blender or spoon, mix in arrowroot powder, palm sugar and ¼ c non-dairy milk and vanilla.
- Once combined, continue to slowly add milk, ¼ c at a time, until desired texture is achieved.
- Set frosting aside until after brownies have cooled completely.
- Frost brownies immediately prior to serving.
