Zucchini Chocolate Cake 24 slices 110 calories each low fat *

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 170C

Step 2

Grate zucchini 20 seconds sp 8. Cream butter and coconut sugar. 20 seconds sp 5. Mix in eggs one at a time. Add honey, vanilla extract and yoghurt and mix well.

Step 3

Mix dry ingredients with zucchini into cake mixture. 20 seconds sp 2

Step 4

Spoon mixture into greased and lined 20 x 30 sponge roll tin.

Step 5

Bake for 45 minutes or until a skewer comes out clean. Leave to cool completely before adding the icing (if using).

Step 6

Melt chocolate chips and oil over low heat. Add vanilla extract.

Step 7

Leave to cool slightly then whisk lightly and spread over cake.

Step 8

When cool cut into 24 pieces. Run knife under hot water before cutting to prevent icing cracking.

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