Slow Cooker Mexican Chocolate & Zucchini Cake

This cake is a great way to use up a zucchini glut without turning on the oven at the height of summer.

Dry Ingredients:
350g (2¾ cups) white spelt flour
50g (scant ½ cup) cocoa powder
2 teaspoons baking powder
2 teaspoons cinnamon powder
¼ teaspoons cayenne powder
Pinch of salt

Wet Ingredients:
250g (1½ cups + 2 Tablespoons) rapadura sugar
3 eggs
150ml (3/4 cup) macadamia oil
2 teaspoons vanilla extract
2 cups (approx. 350g) grated zucchini
125g (1/2 cup) chopped walnuts, plus extra for the top of the cake

View the full recipe at The Cook’s Pyjamas →