Chocolate Zucchini Banana Streusel Cake

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This extra moist and delicious zucchini banana bread (or cake) with a crunch oat topping is a combination of two all-time favorites. The deep dark colour and rich flavour come from the use of Dutch-processed cocoa powder and chopped milk chocolate.

Streusel Topping	Cake Batter
45 g Rolled oats 35 g Einkorn berries, ground into flour 1 tbsp Coconut sugar 1/2 tsp Cinnamon powder 35 g Coconut oil 2 tbsp Mixed seeds	1 Large zucchini 60 g Dutch-processed cocoa powder 200 g Einkorn berries, ground into flour 1 tsp Baking powder 1/2 tsp Baking soda 1/5 tsp Sea salt 1/2 tsp Cinnamon powder 100 g Coconut oil 100 g Coconut sugar 5 g NuNaturals white stevia powder 2 Large eggs 1 tsp Vanilla extract 2 Very ripe large bananas, mashed 150 g Milk chocolate chunks

Combine oats, ground einkorn flour, raw brown sugar and cinnamon in a bowl. Rub in coconut oil until the mixture resmebles coarse crumbs. Stir in mixed seeds. Set aside.
Grate the zucchini on the small holes on a box grater. Squeeze shredded zucchini with your hands to remove as much excess liquid as possible. Line a standard-size loaf pan with baking paper. Preheat the oven to 180C/350F.
Whisk together the cocoa powder, einkorn flour, baking powder, baking soda, salt and cinnamon in a large bowl.
In another bowl, beat together coconut oil, raw sugar, stevia, eggs, and bananas until well combined. Stir into dry ingredients just until moistened. Fold in zucchini and chocolate chunks.
Scrape the batter into the prepared loaf pan. Sprinkle the streusel over. Bake in the middle of hot oven for about 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely before slicing.

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Chocolate Zucchini Banana Streusel Cake

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