Chocolate and Pistachio Zucchini Cake
List of Ingredients
Ingredients · Servings 6
- 1/2LB. zucchini, trimmed
- 1 1/4CUPS all-purpose flour
- 3/4CUP sugar
- 1/3CUP almond milk
- 4TBSP. chocolate chips
- 1/2CUP shelled pistachios
- 1/3CUP wheat starch
- 2/3CUP unsweetened cocoa powder
- 1/4CUP peanut oil
- 1TBSP. Acacia honey
- 1PACKET vanilla baking powder (Vanillina)
- unsalted butter
- salt
Method · 1 h 30 min
- Preheat the oven to 350°F.
- Grate the zucchini into thin strips. In a food processor, blend the pistachios with the oil and the almond milk. Mix in the honey, sugar, and a pinch of salt; add in the zucchini and pulse.
- Sift the flour, wheat starch, vanilla baking powder and cocoa powder together and add to the zucchini mixture. Blend to combine.
- Butter and flour a bundt pan (7 1/2" diameter) and pour in the batter; top with the chocolate chips and bake for 50-55 minutes. Serve the cake cold.
- 1/2 LB. of zucchini, trimmed
- 1 1/4 CUPS of all-purpose flour
- 3/4 CUP of sugar
- 1/3 CUP of almond milk
- 4 TBSP. of chocolate chips
- 1/2 CUP of shelled pistachios
- 1/3 CUP of wheat starch
- 2/3 CUP of unsweetened cocoa powder
- 1/4 CUP of peanut oil
- 1 TBSP. of Acacia honey
- 1 PACKET of vanilla baking powder (Vanillina)
