- 300 g zucchini
- 160 g Küchenmeister Spelt Flour T630
- 100 g Küchenmeister Whole-Grain Spelt Flour
- 3 tbsp. cocoa powder
- 1 pck. baking powder
- 1 tsp. cinnamon
- 1 tsp. grated nutmeg
- Pinch of salt
- 80 g Sweet Nature Brown Cane Sugar
- 160 g coconut oil
- 25 ml water
- 1 tbsp. lemon juice
Optional additional ingredients:
- 60 g chopped almonds
- 60 g vegan chocolate chips
- 60 g raisins
- 60 g shredded coconut
Preheat the oven (electric 180°C / convection 160°C). Line a loaf pan with parchment paper.
Peel and finely grate the zucchinis. In a bowl mix together the flour, baking powder, cocoa, salt, cinnamon and nutmeg.
In a second bowl stir together the sugars, coconut oil, water, and lemon juice until well combined. Now fold the dry ingredients into the wet. Fold in the grated zucchini. Now if desired stir in the any optional ingredients.
Pour the cake batter into the prepared pan and spread evenly. Bake the cake for ca. 40 minutes. Remove the cake from the oven and allow to cool completely.