Be glad in the Lord and rejoice, you righteous;
And shout for joy, all you upright in heart! Psalm 32:11
…And what is set on your table would be full of richness. Job 36:16
It’s time for a celebration… whether you are celebrating Pentecost and God’s outpouring of Holy Spirit, the birthday of a loved one, or victory over cancer, there is always a reason to celebrate and praise Jesus! Today, I share with you a melts-in-your-mouth, healthy, chocolate zucchini cake (gluten-free, dairy-free, low sweetener). …let us eat and be merry. Luke 15:23
1- 16 oz. jar organic almond butter
2/3 cup organic honey or maple syrup
1 cup organic cocoa powder
1 teaspoon pink salt
2 teaspoons baking soda (see recipe below)
2 large organic, free-range eggs
4 cups grated organic zucchini (from 4 small zucchini, or 2 large)
1 cup dairy-free chocolate chips (omit if avoiding sugar)
Directions: Preheat oven to 350 degrees. Use organic coconut oil to grease a bundt pan or 9×13 glass baking dish. Combine all the ingredients in a large bowl in the order listed. Pour into prepared pan. Bake 60 to 75 minutes, until the inside seems done. Cool on cooling rack before removing from pan. Enjoy, it disappears quickly!
Many thanks to www.today.com/recipes for the original recipe!
Safe Baking Soda: 1/3 cup arrowroot powder, 1/3 cup cream of tarter, 1-1/2 Tablespoons baking soda. Mix well and store in a glass jar.
Scripture taken from the New King James Version®. Copyright © 1982