Chocolate Kefir Zucchini Cake
This is one of the cakes I make a lot in the summer when there’s a lot of fresh zucchini available from my garden. Zucchini is also a wonderful source of potassium, a heart-friendly nutrient that helps moderate your blood pressure levels and counters the effects of too much sodium. In fact, a zucchini has more potassium than a banana. Zucchini is also rich in B-complex vitamins, folate, B6, B1, B2, B3, and contains only 17 calories per 100 grams. It makes this cake moist and delicious and oh so good for you!
Servings: 10 servings
Ingredients
Zucchini Cake
- 1/2 cup butter
- 1/2 cup Coconut Oil
- 1 cup Kefir
- 3 tablespoons cacao or cocoa powder
- 2 cups zucchini – grated
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Maple Syrup
- 1/2 teaspoon Celtic Sea Salt
- 1 teaspoon baking powder
- 2 1/2 cups Sprouted Spelt Flour
Chocolate Kefir Topping
- 3 ounces organic chocolate chips
- 1/4 cup Kefir
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Instructions
Zucchini Cake
- Cream butter and oil together.
- Add next 6 ingredients to butter and oil.
- Combine dry ingredients together in separate bowl.
- Add one cup of dry ingredients at a time and mix till well combined about 2 minutes.
- Pour into 9X13" greased baking pan.
- Bake for 40 to 45 minutes at 350°F. If you want to bake it in a bundt pan, increase baking time by 10 minutes.
Chocolate Kefir Topping
- Place 3 ounces of chocolate in double boiler pot and place on low heat. Stir until melted.
- Remove from heat
- When chocolate is warm, but NOT hot (about 100°F or less), add ¼ cup of kefir and stir until well combined.
- Drizzle Chocolate Kefir Topping over the cake.
