The zucchini helps keep the cake moist
2 ¼ Cups Garbonza bean (chickpea) flour
½ Cup unsweetened Cocoa powder
1 teaspoon baking soda
½ teaspoon sea salt
1 ¾ Cup granulated xylitol
½ Cup Butter (room temperature)
½ Cup Grapeseed oil
2 Large Eggs
1 teaspoon Pure vanilla extract
½ Cup Cream (18%)
2 Cups grated unpeeled zucchini (about 2 ½ medium)
¾ Cup Chocolate Chips/Chunks (I use Krisda Chips, unsweetened chocolate or pcs of
homemade chocolate bark)
¾ Cup chopped walnuts (optional)
• Preheat oven to 325 degrees
• Butter and flour a 9 x 13 inch pan
• Combine flour, cocoa powder, baking soda, and salt into a medium bowl
• Beat xylitol, butter and oil in a large bowl until well blended
• Add eggs 1 at a time, beating well after each addition
• Add vanilla extract
• Mix in dry ingredients alternating with cream in 3 additions each
• Mix in grated zucchini
• Pour batter into prepared pan
• Sprinkle chocolate chips/chunks and nuts on top
Notes:
If you want to ice the cake -mix chocolate chips/nuts into the batter with the zucchini
When baking with garbonza bean flour – do not eat raw – the taste undesirable
