Yield: one loaf or 1 bundt cake
Ingredients:
10 ounces organic white sugar
4 oz. coconut oil
2 large eggs
4 oz.sour cream
7 oz. whole wheat pastry flour
1 1/2 ounces unsweetened cocoa
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. organic chili powder
1/2 tsp. vanilla extract
2 zucchini’s finely grated zucchini
4 oz. bittersweet chocolate, finely chopped
Cream cheese frosting
Instructions:
Preheat oven to 350°F.
Butter a 5 x 9″ loaf pan and then dust with flour(you may have left over batter – if so, pour into smaller loaf pans). place on a rimmed baking sheet. In a large bowl, using a whisk, cream the sugar, coconut oil, sour cream, and vanilla.
Sift the whole wheat flour, baking soda, salt, cinnamon, and chili powder over the wet ingredients. mix to combine. Add the grated zucchini and the chopped chocolate. Pour into prepared bundt pan. Sift together whole wheat flour, baking soda, salt, and cinnamon. set aside.
Pour into prepared pan and bake 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool completely before removing from the pan.
- Recipe courtesy of Susan Salzman