Try making this paleo Chocolate Zucchini Cake for your next dessert option! Zucchini is packed with many nutrients including iron, zinc, calcium, and Vitamin A. Zucchini is also rich in antioxidants and aids in healthy digestion. Almond flour is naturally gluten-free and very high in protein. Cocoa powder is packed with flavonoids, which are compounds found naturally in plants that help reduce the risk of heart disease. Make this paleo chocolate cake for your next birthday celebration or as a healthy dessert option and enjoy!

Ingredients:

Cake:

2 cups almond flour
½ cup tapioca flour
1 tsp baking powder
½ cup cocoa powder
1 tsp salt
½ tsp baking soda
1 cup shredded zucchini
½ cup applesauce
2 eggs, whisked
2 tbsp coconut oil, melted
⅓ cup coconut sugar
2 tsp vanilla extract

Chocolate Ganache:

1 cup dairy-free chocolate chips
½ cup coconut milk

Instructions:

1) Preheat oven to 375 degrees Fahrenheit. Grease a 9 x 5 loaf pan with melted coconut oil and set aside.

2) Combine almond flour, tapioca flour, baking powder, cocoa powder, salt, and baking soda in a large bowl and mix well.

3) Then, add in the shredded zucchini, applesauce, whisked eggs, melted coconut oil, coconut sugar, and vanilla extract. Mix all ingredients together.

4) Transfer the mixture to the greased loaf pan and place in the oven for 40 minutes or until the top is deep golden brown. Remove from the oven and let cool.

5) While the cake is cooling, prepare the chocolate ganache by first heating the coconut milk over the stove stop until boiling.

6) Place the chocolate chips in a medium sized bowl. Pour the warmed coconut milk over the chocolate chips and allow to sit for five minutes.

7) Stir the mixture until a smooth consistency is formed. Top off the cake with the chocolate ganache and enjoy!