A rich and decadent chocolate cake incorporating shredded zucchini, creating a deliciously moist texture. This cake is an inventive use of garden zucchinis and is topped with a smooth chocolate icing, making it a must-try for dessert lovers.
1: Preheat the oven to 350°F and grease a loaf pan.
2: Mix all of the wet ingredients (zucchini, eggs, granulated sugar, syrup, yogurt, olive oil, vanilla extract) together until smooth.
3: Add the dry ingredients (almond flour, gluten free flour, cacao powder, sea salt, baking powder) and fold until uniform.
4: Stir through the chocolate chips and transfer the batter to the greased pan.
5: Bake for 40-45 minutes and let cool completely before icing.
6: For the icing, melt 1/2 cup chocolate chips with 1 tbsp coconut oil until smooth, pour over the cake and let set/harden in the fridge for at least 2 hours before slicing.
