This is one of the most delicious cakes, and it’s filled with healthy ingredients (but you’d never know). I used bread flour to make it (it’s higher in protein than all-purpose), but you can use all-purpose or even a gluten-free AP 1:1 substitute if you want to make it gluten-free. The result is a moist, fluffy chocolate cake that you’d never know is packed with vegetables.
Ingredients
2 medium zucchini
3 eggs
¼ cup hemp seeds
¼ cup walnuts
½ cup avocado oil (or any neutral oil)
½ teaspoon salt
1/3 cup date caramel (or 3 dates, or 1/3 cup sugar)
⅔ cup granulatedsugar
½ cup cocoapowder
2 teaspoons vanillapaste
Juice of ½ lemon (about 2 teaspoons)
1½ teaspoons baking soda
1 cup almond flour
1½ cup bread flour or all-purpose flour
1 cup chocolate chips (plus more for topping)
Directions
Preheat the oven to 350°F and line a 9 x 9 square metal pan with parchment paper.
Trim the zucchini and cut it into 2” pieces.
Add the zucchini, eggs, hemp seeds, walnuts, oil, salt, date caramel, sugar, and cocoa powder to a blender. Pulse until smooth.
Add the vanilla, lemon juice, and baking soda, and blend again.
Stir in the flour, then add ½ cup chocolate chips. Stir until just combined.
Pour the batter into the prepared pan and sprinkle the reserved chocolate chips on top.
Bake for 45-50 minutes, so the top springs back when you press lightly into it. Cut into slices and serve.
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