Flourless Chocolate-Zucchini Cake
Enjoy [yellow tail] PURE BRIGHT Chardonnay with this
light take on chocolate cake made with chocolate chips and a touch of zucchini.
1 medium zucchini, shredded (about 1 ½ cups)
1 cup creamy unsalted almond butter
¾ cup semi-sweet chocolate chips (mini or regular)
⅓ cup sugar
¼ cup cocoa powder, plus more for dusting
2 tsp. instant coffee granules (or espresso powder)
1 ½ tsp. vanilla extract
1 tsp baking soda
¼ tsp salt
2 eggs, lightly beaten
2 tbsp. sliced almonds, toasted
Preheat oven to 350°.
Line an 8×8-inch or 9×9-inch square baking pan with foil. Lightly grease foil.
In a large bowl, stir together all ingredients except toasted almonds. Use a wooden spoon to mix the batter well.
Spread batter in prepared pan and bake 30-35 minutes or until toothpick inserted in center comes out clean.
Cool completely; remove cake from pan and cut into squares.
Dust squares lightly with cocoa powder and sprinkle with toasted almonds.