FOR THE Dough Add almond milk, baking soda and apple cider vinegar to a large baking bowl and stir gently. The liquid should now begin to foam very gently.
185 ml Almond milk, ¼ tbspn Baking soda, 7,5 ml Apple cider vinegar
Add frying and baking oil, maple syrup, raw cane sugar, spelt flour, baking powder, salt, optional spices and the flaxseed eggs and whisk until smooth.
3 Flaxseed eggs, 45 ml Frying and baking oil, 60 ml maple syrup, 60 g Raw cane sugar, 192 g Spelt flour, 1 ½ tbspn Baking powder, a good pinch of salt, optional: ¼ tsp cinnamon
Finally, add the grated zucchini shreds, dabbed dry, and the chocolate drops and fold in once until everything is combined.
125 g Zucchini, 60 g dark vegan chocolate drops
Pour batter into loaf pan, smooth out and place in oven.
Bake for 55 minutes, and at the end of the baking time, check with a wooden stick to see if the cake is cooked through. If in doubt, turn off the oven and leave the cake in it for another 30 minutes.
Remove and allow to cool completely.
(optional) Melt chocolate carefully over a water bath and decorate cake with it.