Coconut-Cocoa Zucchini Cake

Try adding Banaban Organic Coconut Cruncht o this recipe. Adds a great rich coconut flavour and added moisture to your cakes.

 We have substituted with Banaban Virgin Coconut Oil and Banaban Organic Coconut Nectar Syrup for a healthier alternative low GI *Banaban Coconut Sugar


•  2 cups spelt flour
•  2 cups maple syrup (or try substitute Banaban Organic Coconut Nectar Syrup)
•  1 cup unsweetened cocoa
•  2 tsp baking soda
•  1 tsp baking powder
•  1/2 tsp salt
•  1 tsp cinnamon
•  4 eggs
•  1 1/2 cups 
Banaban Virgin Coconut Oil
•  3 cups grated zucchini

Preparation Instructions
•  Preheat oven to 350 degrees.
•  If coconut oil is solid heat coconut oil in pan till it is liquid.
•  Mix all dry ingredients in one bowl: Spelt Four, Cocoa, Baking Soda, Baking Powder, Salt, Cinnamon.
•  Mix all wet in another: Maple Syrup (coconut syrup) , Virgin Coconut Oil, Eggs
•  Then mix wet ingredients into dry ingredients
•  Fold in the Zucchini
•  Grease pan with a little bit of coconut oil
•  Dust coconut oiled pan with cocoa
•  Pour into in baking pan and bake at 350 degrees
•  Bake for approximately 55 minutes, check to see if a toothpick inserted into middle of cake comes out clean.