Everything tastes better with chocolate, even zucchini. Decadently rich and moist to boot, this delight of a cake is the perfect way to utilise any leftover zucchinis you may have tucked away at the bottom of the fridge. Do note, the end result is quite bitter on account of the dark chocolate, thus I recommend serving alongside a generous dollop of crème fraîche to balance the flavours.

Enjoy xx

Zucchini Quinoa Chocolate Cake

Adapted from Wholesome Food

Equipment

• Peeler
• Grater
• Saucepan
• Blender
• Measuring cups
• Measuring spoons
• Springform cake tin
• Storage container

Ingredients

1 cup cooked quinoa (approx. 1/2 cup dry quinoa)

180 grams 70% dark chocolate

1/2 cup yoghurt

3 eggs

85 grams unsalted butter (melted)

1 Tbsp instant decaf coffee (brewed and cooled)

1 cup grated zucchini (peeled and squeezed of moisture)*

1 1/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/4 cup maple syrup

Method

1.) Preheat fan-forced oven to 180 degrees celsius. Grease and line a 20cm springform cake tin.

2.) Rinse quinoa with a fine mesh strainer, then drain completely. Place 1/2 cup quinoa in saucepan with 1 cup of water. Bring to a boil, then reduce to low heat. Cover pot and simmer for about 15-20 minutes until the water has been completely absorbed. Fluff cooked quinoa with fork and let sit to cool with the lid off.

3.) Break up chocolate and blitz in a blender until very fine. Add in the yoghurt, eggs, cooked quinoa, melted butter, coffee, zucchini and blend until smooth. Finally add the baking powder, baking soda, salt and maple syrup and again, blend until smooth.

4.) Pour the mixture into the prepared cake tin and jiggle it a little so you get a smooth surface.

5.) Bake in the oven for 35-40 minutes or until a skewer inserted into the middle comes out clean. When ready, remove cake from oven and cool in pan before turning onto cooling rack.

6.) Sprinkle with icing sugar and serve with a dollop of crème fraîche

*If you’re unable to tolerate any amount of medium salicylate foods, omit zucchini and replace with same amount of grated carrot.