Zucchini Mud Cake

Written by Kajsa IngelssonSeptember 15, 2020

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:

  1. Pre-heat oven to 350°f (175°C). 
  2. Prepare 9×13 baking pan by generously greasing with coconut oil and dusting with arrowroot powder.
  3. In medium mixing bowl, whisk together melted coconut oil, agave nectar and vanilla. Set aside. 
  4. In large mixing bowl, combine coconut flour, unsweetened cocoa powder, baking soda and natural sea salt.
  5. Combine wet ingredients into dry ingredients, mix well. 
  6. Fold in shredded zucchini and pecans or walnuts. 
  7. Bake for 25-30 minutes.

The frosting:

  1. Prepare frosting by first blending cocoa powder and melted coconut oil. 
  2. Using a hand blender or spoon, mix in arrowroot powder, palm sugar and ¼ c non-dairy milk and vanilla. 
  3. Once combined, continue to slowly add milk, ¼ c at a time, until desired texture is achieved. 
  4. Set frosting aside until after brownies have cooled completely.
  5. Frost brownies immediately prior to serving.