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Double Fudge Zucchini Cake | Healthful Radiance

Double Fudge Zucchini Cake

Double Fudge Zucchini Cake

20 mins prepServes 10

The richest, most decadent chocolate cake that managed to sneak some veggies into it, making the author feel like a magician. This recipe helps utilize garden zucchinis and is described as a must-try.

10 servings

What you need

olive oil

¼ cup olive oil

almond flour

1 cup almond flour

gluten free flour

½ cup gluten free flour

chocolate chips

1 cup chocolate chips

granulated sugar

½ cup granulated sugar

zucchini

cacao powder

½ cup cacao powder

coconut oil

1 tbsp coconut oil

plain yogurt

⅓ cup plain yogurt

vanilla extract

1 splash vanilla extract

fine sea salt

1 pinch fine sea salt

baking powder

1 pinch baking powder

simple syrup

⅓ cup simple syrup

egg

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Instructions

Preheat the oven to 350°F (175°C) and grease a loaf pan. Mix all of the wet ingredients together until smooth, then add the dry ingredients and fold until uniform. Stir through the chocolate chips and transfer batter to the greased pan. Bake for 40-45 minutes and let cool completely before icing. Top with a chocolate icing made by melting 1/2 cup chocolate chips with 1 tbsp coconut oil until smooth. Pour over and let set/harden in the fridge for at least 2 hours before slicing.

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