Chocolate Nib Zucchini Cake
~from the Sense of Home Kitchen~
With the addition of zucchini, this is a very moist cake, the nibs provide a nutty texture and the coconut oil adds a subtle flavor. Top with a small scoop of coconut vanilla ice cream and you have a perfect welcome home.
Makes one 13 x 9-inch cake
2 1/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup (1 stick) butter
1/2 cup virgin coconut oil (melted over very low heat)
2 large eggs
1 teaspoon vanilla extract
1/2 cup plain yogurt
2 cups freshly grated zuccchini (or frozen, thawed and drained, measured at 2 cups when fresh)
1 cup cacao nibs
Preheat oven to 325 degrees Fahrenheit. Butter and flour a 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into a medium bowl.
Beat sugar, butter, and melted and slightly cooled coconut oil in a large bowl until well blended. Add eggs one at a time, beating well between additions. Mix in vanilla extract and yogurt.
Stir in sifted flour, cocoa, and other dry ingredients. Then mix in grated zucchini and cocao nibs. Pour batter into prepared pan and bake at 325 degrees for about 50 minutes, or until tester comes out clean. Cool and serve with a scoop of ice cream.
