🍰 Yields 10 Pieces
🌱 100% Vegan
🥒 Hidden Veggies
💪 Macros (Per Piece):
240 Calories • 7g Protein • 30g Carbs • 9g Fat
Yes, you read that right there is zucchini in this cake! 🤭 But don't worry, you won't taste it at all. It makes the cake super soft, fluffy, and unbelievably chocolatey. It's the perfect sneaky way to get some extra veggies in your dessert!
🛒 Ingredients
The Dry Ingredients:
- 1 3/4 cups (220g) flour
- 1/4 Cup (30g) cocoa powder
- 2 Tsp baking powder
- 1 Tsp coffee powder (this enhances the chocolate flavor!)
- Optional: 1 scoop Smacktastic (or your favorite sweetener/protein powder)
🥒 The Wet Ingredients:
- About 200g shredded zucchini
- 1/2 Cup (120g) peanut butter
- 1/3 Cup (110g) agave syrup
- 3/4 Cup (150g) apple sauce
- 1/2 Cup (120ml) plant milk
👩🍳 How to Make It
- Prep the Veggie: Shred your zucchini finely. Then, use a clean kitchen towel or your hands to slightly press it out to remove some of the excess water.
- Mix Dry & Wet: In one bowl, whisk together all of your dry ingredients. In a separate bowl, combine the shredded zucchini, peanut butter, agave, apple sauce, and plant milk.
- Combine: Gently fold the wet ingredients into the dry ingredients until just combined. Don't overmix!
- Bake: Pour the batter into a lined baking pan. Bake in a preheated oven at 175°C (350°F) for 60-70 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool & Serve: Let the cake cool completely before slicing into 10 pieces. Enjoy your rich, fudgy, hidden-veggie dessert!
I promise, even the pickiest eaters will have no idea there's zucchini in here!
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