Ingredients

The following ingredients have 10 Servings
  • 1 cup butter (or coconut oil)
  • 1 cup coconut sugar
  • 3 eggs
  • 3/4 cup almond milk
  • 3/4 cup canola oil
  • 2 cups kamut flour
  • 1/2 cup brown rice flour
  • 1 Tbsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp sea salt
  • 1/2 cup cocoa powder
  • 2 1/2 cups zucchini, shredded
  • 1 cup semi sweet chocolate chips
  • 1/2 cup walnuts
  • 100 g dark chocolate chips
  • 3 Tbsp milk any kind
  • 1 Tbsp corn syrup

Instruction

  • To make the loaf: In a large bowl, beat butter with coconut sugar until fluffy. Beat in eggs, 1 at a time, until combined. Beat in almond milk and vegetable oil.
  • In a separate bowl, whisk together the flours, baking powder, baking soda and salt; sift in cocoa powder.
  • Stir flour mixture into butter mixture just until combined. Fold in zucchini, chocolate chips and walnuts. Scrape into greased and floured loaf pan, smoothing top.
  • Bake in 325° F oven until cake tester inserted in centre comes out clean, abot 1 hour and 15 minutes.
  • Let cool in pan for 10 minutes. Invert onto rack set over sheet of parchment paper. Let cool completely.
  • To make the chocolate sauce: While cake is cooling, in heatproof bowl set over saucepan of gently simmering water(not boiling), heat together chocolate, whipping cream and corn syrup, stirring, until melted and smooth, about 5 minutes.
  • Spoon or spread over top of the cake.
  • Let cool a bit before enjoying it.