Sur La Table is back in the kitchen making a Cocoa Zucchini cake! Visit the website to see all the kitchenware and cooking classes they have to offer.
Cocoa zucchini cake
Makes 1 9 x 13-inch cake or 6 to 8 mini loaves.
This deeply dark and rich cake bakes perfectly in mini loaf pans. Serve as a decadent finish to a nutrient rich lunch or dinner.
3/4 cup extra virgin coconut oil heated until liquid
1 1/4 cups granulated sugar
1 teaspoon fine sea salt
2 large eggs
1/2 cup yogurt
4 cups shredded zucchini
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
3/4 cup Dutch processed cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup chopped bittersweet or semisweet chocolate
1/2 cup raw pumpkin seeds
Preheat oven to 350 degrees F. Lightly grease cake or loaf pans
In large mixing bowl, whisk together oil, sugar, salt, eggs, yogurt, zucchini and vanilla
Sift flour, cocoa powder, baking powder, and soda into the bowl with wet ingredients. Using wooden spoon mix until combined and stir in chopped chocolate.
Transfer batter to greased cake pan or divide between cake, standard loaf or mini-sized loaf pans. top with pumpkin seeds and bake for 25 minutes for mini loaves, 45-50 minutes for cake or standard loaves, or until cake tester inserted in the center comes out clean. Cool on a wire rack.