Beat until smooth:
1/2 c. soft butter 1/2 c. yogurt or sour cream
2 tsp. vanilla
Add in and mix well:
2 c. sweetener 2 tsp. orange peel (opt)
1/2 c. cocoa 1 tsp. cinnamon
Beat 3 eggs until fluffy and add in, mixing well.
Add in 2 c. packed, shredded raw zucchini.
Add in:
1 3/4-2 c. Summers Sprouted Spelt Flour
2 1/2 tsp. baking powder
1 c. chopped nuts (opt.)
Pour into greased and floured 10″ bundt or tube pan, 2 layered-cake pans
or 9 x 13″. Bake at 350 for 45-60 minutes or until knife comes out clean.
Cool for 15 minutes before turning out of pans.
Chocolate Zucchini Cake
Ingredients
- 1/2 c soft butter
- 1/2 c yogurt or sour cream
- 2 tsp vanilla
- 2 c sweetener
- 1/2 c cocoa powder
- 1 tsp cinnamon
- 3 eggs
- 2 c packed, shredded raw zucchini
- 2 1/2 tsp baking powder
- 1 c chopped nuts (opt)
Instructions
- Beat until smooth: 1/2 c. soft butter, 1/2 c. yogurt or sour cream, 2 tsp. vanilla
- Add in and mix well: 2 c. sweetener, 2 tsp. orange peel (opt), 1/2 c. cocoa, 1 tsp. cinnamon
- Beat 3 eggs until fluffy and add in, mixing well.
- Add in 2 c. packed, shredded raw zucchini.
- Add in: 1 3/4-2 c. Summers Sprouted Spelt Flour, 2 1/2 tsp. baking powder, 1 c. chopped nuts (opt.)
- Pour into greased and floured 10" bundt or tube pan, 2 layered-cake pans or 9 x 13". Bake at 350 for 45-60 minutes or until knife comes out clean
- Cool for 15 minutes before turning out of pans.
