Chocolate, Zucchini Spelt Cakes

Now you can go sweet and skinny with this low-calorie dessert.

The ingredient of Chocolate Zucchini Spelt Cakes

• 300g 2 cups white spelt flour
• 50g 1 2 cup raw cacao powder
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 2 tsp bicarbonate of soda
• 125ml 1 2 cup maple syrup
• 80ml 1 3 cup coles apple sauce
• 85g 1 3 cup coconut oil melted cooled
• 2 eggs lightly whisked
• 2 zucchini about 250g grated
• 260g 1 cup no fat greek yoghurt to serve
• 2 tbsp maple syrup
• 2 tsp raw cacao powder sifted

The Instruction of chocolate zucchini spelt cakes

• preheat the oven to 180c 160c fan forced grease twelve 80ml 1 3 cup capacity muffin pans sift the flour cacao powder baking powder cinnamon and bicarb into a large bowl then make a well in the centre
• combine the maple syrup apple sauce melted coconut oil egg and zucchini in a bowl add the mixture to the well in flour stir until just combined spoon among prepared muffin pans bake for 18 minutes or until a skewer inserted into the centre comes out clean cool in the pan for 5 minutes then transfer to a wire rack to cool for 10 minutes
• meanwhile to make the chocolate sauce whisk the maple syrup and cacao powder in a small bowl until smooth and combined
• divide warm cakes among plates drizzle with sauce and serve with yoghurt

Nutritions of Chocolate Zucchini Spelt Cakes

fatContent: 243 78 calories
saturatedFatContent: 8 8 grams fat
carbohydrateContent: 6 6 grams saturated fat
sugarContent: 34 7 grams carbohydrates
fibreContent: 12 grams sugar
proteinContent: n a
cholesterolContent: 7 7 grams protein
sodiumContent: 27 milligrams cholesterol

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