Healthy Delicious (Not So Vegan) Chocolate Zucchini Cake
What can I say … the title of this blog post says it all. The Ayurvedic Diet doesn’t always have to be strict, without room for some yummy desserts.
You can enjoy this wonderful moist chocolate zucchini cake with a cup of warm milk & ghee and call it a meal. A healthy, nutritious and delicious meal that is.
In Ayurveda and in a a lot of Ayurveda recipes, we do use dairy as it is considered nutritive, healthy and tissue building.
Sorry, for all you vegans out there. You could however replace the yogurt and buttermilk with a soy or almond substitute.
1/4 cup virgin coconut oil, melted
1/2 cup fat-free plain or vanilla yogurt ( I like the Greek yogurt with probiotics)
1/2 cup of maple syrup
1/2 cup raw cane sugar or sucanant
2 eggs or 1/2 cup of apple sauce or 1/4 cup of flax gounded flax seeds with some water
1 tsp vanilla extract (optional)
1/3 cup buttermilk
2 cups whole wheat flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground cloves
2 small zucchini, grated (with skin)
1/4 cup dark chocolate chips (optional)
* Top off with some fresh whipped cream
*Use fresh organic ingredients if possible.
Prep time: 10 min Active cooking time: 55 min Total time to make: 65 min
Serves: 6 to 8 people
Preparation & Cooking Procedure:
Preheat your oven to 350 F. Grease any size cake pan with a little coconut oill and set aside.
In a large bowl, whisk together coconut oil, yogurt, maple syrup, cane sugar, eggs or substitute , vanilla, and buttermilk.
Add dry ingredients and stir together until moistened. Fold in zucchini and chocolate chips.
Pour batter into your cake pan and bake in oven for approximately 55 minutes, or until a toothpick inserted and comes out clean.
Remove from oven and cool for 10 minutes before cutting and eating.