This is a modified version of a cake my mother makes. I tried to make it a bit healthier.
- 2 eggs
- 1 cup vegetable oil
- 1 cup agave syrup
- 1/2 cup xylitol
- 2-3 cups grated zucchini
- 1 teaspoon vanilla
- 1 cup rye flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 cup Dutch process cocoa powder
Preheat the oven to 350° F/180° C. Lightly grease a baking pan.
Sift together the flours, baking powder, cinnamon and cocoa powder.
In another bowl, beat together the eggs, oil, agave, xylitol and vanilla. Add the dry mix and combine completely. Add the grated zucchini and mix it in. Pour the batter into the baking pan.
Bake until a toothpick inserted in the cake comes out clean, about 1.5 – 2 hours.
The cake can be eaten warm or at room temperature, and is nice with a bit of vanilla yoghurt on top.