Cocoa Zucchini Mini Cakes
This recipe is from a Healthy Cooking class I took at Sur La Table. Their classes are awesome!
Use a 9 x 13-inch cake pan, 6 to 8 mini loaves or a mini muffin tin.
3/4 cup extra-virgin coconut oil, heated until liquefied
1 1/4 cups granulated sugar
1 teaspoon fine sea salt
2 large eggs
1/2 cup yogurt
1 teaspoon vanilla extract
4 cups shredded zucchini
2 cups unbleached all-purpose flour
3/4 Dutch processed cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup chopped bittersweet chocolate or semisweet chocolate
1/2 cup raw pumpkin seeds (optional)
Preheat the oven to 350 degrees and lightly grease your pan of choice.
In a large mixing bowl, whisk together oil, sugar, salt, eggs, yogurt, and vanilla. Stir in zucchini.
Sift flour, cocoa powder, baking powder, and soda into a bowl with the wet ingredients. Using a wooden spoon, mix until just combined and stir in chopped chocolate.
Transfer batter to greased pan. Top with pumpkin seeds if you like and bake for 20 minutes if using a mini muffin tin, 25 minutes for mini loaves, and 45 to 50 minutes for cake or standard loaves, or until a cake tester inserted in the center comes out clean. Cool on a wire rack.