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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

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