Thursday, August 13, 2009
Chocolate Zucchini Cake
1 1/3 cups spelt flour
3/4 cup cocoa powder
2/3 tsp. salt
1 1/3 tsp. baking powder
1 1/3 tsp. baking soda
1/2 cup + 2 T. canola oil
1 cup honey
1 1/2 tsp. vanilla
2 cups finely shredded, unpeeled, zucchini
Preheat oven to 350 F. Spray a 9x13 pan with pam. Sift together the flour, cocoa powder, salt, baking powder, and baking soda.
In a separate bowl, beat the oil and the honey, add the eggs and vanilla and beat until smooth. Add the dry ingredients and mix until blended. Fold in the zucchini and pour into the pan.
Bake for 30-35 min, until a toothpick inserted into the center comes out clean.
Allow to cool and glaze with Raspberry Glaze.
*Alternately, you can use a bundt pan and bake for 40-45 min.