I love cake and sweets, and I like to incorporate vegetables and/or fruit into a cake as I then think it is healthy!

I now use mainly coconut sugar in my baking as this is a natural product and is unrefined, unlike sugar.

The secret ingredient in this cake, which will leave your visitors wondering and never guess, is zucchini.

Although the cake has more ingredients than a lot of other cakes, this one is still easy to make,  and the end result is well worth the effort.

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Makes: 12 servings

1 cup coconut sugar
¼ cup brown sugar
1/3 cup oil (preferably vegetable)
1 medium ripe banana, mashed
1 tsp vanilla
2 large eggs
2 cups finely grated peeled zucchini
2 cups plain flour
1/3 cup unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
½ cup dark chocolate chips
¼ cup low-fat sour cream

Chocolate Cream Cheese Icing
¼ cup light cream cheese
¾ cup icing sugar
1 tbsp cocoa powder (I use organic as it is not sweet)
¾ tbsp low-fat milk

Preheat the oven to 170°C/150° fan forced, and spray a Kugelhopf or spring-form pan.  If you don't have one of these, use a large cake pan. 

In a food processor or Mixmaster, combine the sugar, sugar, oil, banana, vanilla and eggs.  Process the mixture until it is smooth.

Add the zucchini and pineapple, and process this mixture only until it is all combined.

In a large bowl, stir together the flour, cocoa, baking powder and baking soda. 

Stir the wet ingredients into the dry ingredients until they are mixed.
Stir in the chocolate chips and sour cream.

Pour or spoon the mixture into the pan.

Bake in the oven for about 40 to 45 minutes, and then let the cake cool before attempting to take it out of the tin.

When it is cool, loosen the sides, and carefully it turn upside down onto a cake plate.

For the icing, beat the cream cheese, icing sugar, cocoa and milk together.

Spread this over the cooled cake.

Serve this delectable cake with tea or coffee, and watch it disappear fast.


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