This week, we reach the 9th anniversary of Deliciously Organic! Almost a decade! What an incredible opportunity this blog has provided over the last nine years to offer millions of people nutrient-dense recipes and solid health advice, publish twocookbooks, become a certified Nutritional Therapy Practitioner, build a private online essential oil wellness community, and make friends all over the world. Wow. I’m so, so thankful.
Thank you for coming back each week to this little corner of the internet – I’m excited to continue bringing you healthy recipes and many more health and detox articles for years to come.
I know you only get a small peek into my life here on the blog, so I want to remind you to come follow me over on Instagram where I share more behind the scenes info as well as daily food, detox, wellness, and essential oil tips.
Whenever I celebrate with a dessert, I always go for chocolate. I love a good chocolate zucchini cake, so my daughters and I got in the kitchen last week to create grain-free recipe for you.
In my mind, Chocolate Zucchini cake is basically an excuse to make a chocolate cake, add a vegetable, and be proud of yourself because you’re eating a vegetable for dessert. 🙂
When you make this cake, I want to warn you that the batter will be very thick, but the water from the zucchini will leach into the batter while baking to create a lovely, moist cake. I hope you enjoy!
Preheat oven to 350ºF and adjust the rack to the middle position.
Place the almond flour, coconut flour, gelatin, sugar, cocoa powder, baking powder, baking soda, and sea salt in the bowl of a standing mixer . Using the beater attachment , mix on low for about 30 seconds until combined.
In a separate bowl, whisk together the eggs, yogurt, coconut oil, and vanilla. With the mixer on low, slowly add the wet ingredients to the flour mixture. Stir in the zucchini. At this point the batter will be very thick.
Spoon the batter into an oiled 8×8-inch glass baking dish and spread evenly in the pan. Bake for 35-40 minutes, until a cake tester inserted into the center of the cake comes out with just a few moist crumbs attached. Cool completely.
Place the coconut milk and butter in a small saucepan and heat until butter is melted. Place the chocolate chips and vanilla in a blender. Pour the hot milk mixture over the chocolate and let sit for 30 seconds. Blend until smooth. Pour the frosting into a medium bowl and chill in the refrigerator for about 1 hour until thick.
Spoon the frosting over the cake and spread evenly. Serve.
My name is Maxwell and I was born In Jamaica. I migrated to the USA in 2000 so presently I lived here in Buffalo NY. My family at present consists of my son Adrian and my spouse Deborah. Life was sort of magical as my Journey move forward since 2000. I have gain a lot of insight on different areas of my life, discovering so many rare talents.
Post sponsored by Frontier Co-op. See below for more details. One of my favorite ways to serve squash is a dish that showcases the beauty of the squash. Usually this means the squash is left in a semi-whole state and stuffed. These roasted kuri wedges have a bold flavor matched with an easy bulgur salad [...]