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!

Course: Dessert

Servings: 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 Chocolate Chips
1/4 cup Kefir

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.