There's something about winter that bring out your inner baker - it must be a comfort thing. This zucchini, teff, cacao & shredded coconut cake hit the spot & is another way of getting more veg and fruit into your diet.
1/2 cup olive oil
2 large eggs
1 1/2 cups brown sugar
1/2 tsp vanilla essence
1 1/2 cups gluten free plain flour blend
1/2 cup teff flour
1/2 cup cacao powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
2/3 cup shredded coconut
80g dark chocolate (70%), chopped into small pieces
Pre-heat the oven to 180°C. Grease and line the base of a rectangular baking pan (32cm x 23cm is what we’ve used).
Weigh the zucchini, then finely shred with a fine grater or the grating attachment of a food processor. There’s no need to squeeze out the moisture - leave as is and set aside in a bowl.
In a mixing bowl whisk together the olive oil, eggs, sugar and vanilla essence.
In a separate bowl, sieve together the dry ingredients (except the shredded coconut). Add to the wet mixture and beat to combine (it will be quite thick at this point). Add in the grated zucchini and stir (or beat on low) until well combined. Fold in the shredded coconut and chopped dark chocolate.
Pour into the prepared baking pan, level the surface with a spatula then bake for 20 minutes or until a skewer inserted into the centre comes out clean. Cool in the pan over a wire rack. Cut into 20 pieces.
You could also substitute the coconut with low FODMAP nuts like macadamia or peanuts.