Recipe: Chocolate Zucchini Slice

This slice is moist, delicious and so easy to throw together. It's almost like a brownie, really.I don't usually use olive oil in sweet baking because the flavour is so strong, but in this slice it works and the flavour of the oil is drowned out by the strength of the cocoa and the other flavourings. This is a great way to use zucchinis if you have them growing in your garden, or if you chance upon a special at the shops. It uses two regular sized zucchinis, or as I did for this particular bake one palm-sized round zucchini from the garden.


You can substitute the raisins and rum for chocolate chips if you like, too. If you'd like to make it using regular flour just watch the liquid as spelt is more absorbent than white flour. You can swap the spelt for whole wheat without having to change a thing.

Happy baking! x


Chocolate Zucchini Slice

1 cup rapadura
1/4 cup extra virgin olive oil
1/2 cup natural greek yoghurt
1 egg or an 1/8 cup of milk
2 tsp vanilla
1 & 1/2 cups self-raising spelt flour
1/2 cup plain spelt flour
1/2 cup cocoa powder, such as Loving Earth
1/2 tsp cinnamon
2 cups grated zucchini (approx. two medium)
1/2 cup raisins soaked
 2 tblsp of rum or brandy

Method

1. Preheat oven to 180°C and line a slice tin with baking paper. Put the raisins into a bowl with rum to soak
2.Beat together rapadura, oil, yoghurt, egg and vanilla until smooth
3.Fold in flours, cocoa and cinnamon to form a stiff batter
4.Fold in zucchini and soaked raisins. As the zucchini soaks into the batter it will soften
5. Spoon into prepared tin and smooth the top with a spatula. Bake for 25-35 minutes until a skewer inserted into the centre comes out almost clean
6. Leave to cool in the tin for 30 minutes before slicing or eating

Serve with freshly whipped cream and a cup of tea


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