Avocado chocolate truffles
Need a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish? Avocado chocolate truffles
Chocolate Banana Zucchini Cake
Details
- Serving Size: 8
- Weight Watchers: 26 Points
Cuisine
- dessert
Ingredients
- 1/2 cup unsalted butter at room temperature
- 2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (packed) light brown sugar
- 4 tablespoons white sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon instant coffee granules
- 2 large eggs
- 1 cup unpeeled grated zucchini
- 1 large overripe banana (mashed)
- 1 cup bittersweet chocolate chips
- Confectioner's sugar (for sprinkling on the top)- optional
Instructions
Pre-heat the oven to 350 degrees F and grease a 10-inch cake or springform pan with oil.
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
Add the vanilla essence, coffee granules and eggs mixing well between each addition.
Reserve a cup of the flour mixture and add the rest to the egg mixture.
Mix until just combined. The batter will be thick.
Add the mashed banana and mix. Don't overmix.The batter will be lumpy.
Add the zucchini and chocolate chips to the reserved flour mixture and toss to coat.
Fold into the batter and blend with a spatula- don't overmix.
Pour into the prepared cake pan and level the surface with a spatula.
Bake for 40-50 min, until a knife inserted in the center comes out clean.
Let it come to room temperature.
Sprinkle with confectioner's sugar or glaze with melted chocolate.
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