250 ml coconut milk (or milk of your choice) 80 ml olive oil 2 eggs, lightly beaten 240 g self-raising flour 80 g coconut sugar 40 g cacao powder 170 g (1 small) zucchini, grated
Topping (optional) 20 g crushed walnuts 20 g crushed almonds
Methods
Preheat oven to 180*C.
Place milk, oil and eggs into a bowl and whisk to combine
Sift the flour and cacao powder together into a separate bowl. Add the sugar and mix to combine.
Make a well in the centre of the dry ingredients and pour in the wet ingredients. Beat for 5 minutes or until mixture is smooth.
Pour the mixture into a greased round tin cake and bake for 40 minutes or until cooked when tested with a skewer before turning onto a wire rack to cool.
Sprinkle crushed walnuts and almonds on top and enjoy!
