- 1 cup coconut sugar (or other sugar)
- ⅓ cup melted coconut oil
- 2 teaspoons vanilla extract
- 1 cup coconut flour
- ½ cup tapioca flour
- ½ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon xantham gum
- 2 cups shredded zucchini, packed (I usually puree the zucchini, i like the texture of the cake better that way)
- chocolate chips (optional)
Combine dry ingredients in a medium mixing bowl, Combine wet ingredients in another container (mix well) - add wet to dry, combine (don't over stir, actually, stir as little as possible while still mixing) add 1/2 to 1 cup chocolate chips if desired -- pour in a 9x13 greased pan and sprinkle chocolate chips on top. (unless you plan to frost the cake, then you can skip the chocolate chips on top, or skip them all together)
Bake at 350 for 25-30 mins
allow to cool before slicing - cake may taste under done before it cools
