Chocolate Zucchini Slice

Serves: 24|Prep: 15 minCook: 25-35 min

Zucchini is a superfood! It’s packed with fibre to help keep blood sugar levels stable, as well as vitamins B6, C and K for healthy bone development, not to mention minerals such as manganese and potassium to support vital muscle function. Phew, that’s a lot of good stuff! But, if you struggle to get your little one to munch on this gorgeous green, I’ve got the solution for you – Chocolate Zucchini Slice. By adding a little dark chocolate as well as some raw cacao this slice is decadent and delicious, plus it’s lunchbox-friendly just in time for back to school!

Ingredients

Method

2 cups wholemeal spelt flour
1 cup raw cacao
2 tsp baking soda
½ tsp sea salt
1 cup coconut sugar
1 cup coconut oil or butter, melted and cooled
¼ cup buttermilk
3 eggs
1 ½ tsp vanilla powder or extract
2 cups zucchini, grated
1 cup dark chocolate (>70%), finely chopped (optional)

1.	Preheat oven to 175°C and line a 22cm x 33cm baking dish with baking paper.
2.	In a large bowl, combine flour, cacao, baking soda and salt.
3.	In another bowl, add sugar, coconut oil, eggs, yoghurt and vanilla. Mix with a hand mixer until well combined.
4.	Combine dry and wet mixtures and mix until well mixed.
5.	Gently fold in zucchini and chocolate chips into the batter.
6.	Pour batter into prepared baking dish and bake for 25-35 mins or until a cake tester comes out clean.
7.	Allow to cool before serving.

Tip:

For a dairy-free version swap buttermilk for coconut milk. The buttermilk can also be swapped for yoghurt. For a gluten-free version swap spelt flour for 2 ½ cups of Wholesome Child gluten-free flour mix (Arrowroot:Buckwheat:Millet – 1:1:1). Serve immediately, store in an airtight container in the fridge for up to a week or freeze for up to 4 months.