Chocolate & Zucchini Cake
Ingredients
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
  1. Preheat oven to 180*C.
  2. Place milk, oil and eggs into a bowl and whisk to combine
  3. Sift the flour and cacao powder together into a separate bowl. Add the sugar and mix to combine.
  4. 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.
  5. 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. 
  6. Sprinkle crushed walnuts and almonds on top and enjoy!