Zucchini Chocolate Cake

Prep Notes

• Do not over-bake the cake, as it will continue to bake as it is cooling down. Unlike a traditional chocolate cake, you’ll need to be super careful, as oat flour can dry out goods easily.
• Squeeze out some of the moisture from the zucchini, but not all of it. Some of the moisture helps keep the cake moist and soft. I like to let them sit on some paper towel.
• Intensify the chocolate flavor by adding some chocolate chips throughout.

Directions

• Preheat the oven to 180C/350F. 
• Grease two 8-inch cake pans and set aside.
• Add the milk and vinegar in a bowl and whisk together. Let it sit to curdle.
• In a large mixing bowl, add the oat flour, cocoa powder, arrowroot powder, baking powder, and baking soda and mix well. In a separate bowl, whisk the milk mix, brown sugar, and applesauce. Combine the wet and dry ingredients until combined. Fold through the zucchini.
• Distribute the batter amongst the two cake pans. Bake for 35-40 minutes, or until a skewer come out clean.
• Remove the cakes from the oven and let them cool completely. Once cool, frost them, layer them then slice and serve.

Notes

Variations: 

• For a richer cake, swap out half the applesauce with olive oil, butter, or vegetable oil.
• Swap out the oat flour for either all-purpose flour or wholewheat flour.
• For a low carb cake, replace the oat flour with blanched almond flour, use allulose as the sweetener, and swap out the applesauce for full-fat yogurt.
• Swap out the applesauce for either plain yogurt or sour cream.
• To cut out the gluten, use gluten-free oat flour.

Storing:

• TO STORE: Store at room temperature, covered, for up to three days. To keep it longer, refrigerate it. 
• TO FREEZE: Place the baked, cooled, and frosted cake in an airtight container and store it in the freezer.

Credit: The Big Man’s World

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/