Chocolate Peppermint Zucchini Cake
Mix well in a medium bowl
1 Chocolate Drink Mix
1/4 tsp of baking powder
1/8 tsp baking soda
In next bowl:
1/2 beaten egg
2 tsp grape seed oil
1-2 tbsp peppermint Davinci
1/2 cup of fine grated zucchini all excess liquid squeezed out before adding to bowl.
Mix wet into dry and combine until smooth.
Preheat oven to 350 degrees and line a 6 inch baking dish with parchment paper or non stick spray.
Pour batter into dish and bake for 20 minutes remove from oven and cool.
Icing: chop up Mint bar into small pieces and defrost in microwave for 30 seconds, add 2 tbsp of peppermint Davinci and mix, defrost again for 30 seconds and mix icing until smooth , spread even on cooled cake.
Tip: phase 4 add 1 tbsp of cocoa powder to dry ingredients.
Tip: recipe can be doubled, tripled, quadrupled, ect
Recipe yields 1 restricted and 1 unrestricted servings - so you would consume this in 1 day and count as 2 packs