Nutritionist Amelia Freer shares this recipe in her latest book The Organized Cook: The life-changing way to save time, shop smarter and eat more healthily.

“This is such a delicious cake, no one ever needs to know it’s hiding a generous portion of vegetables,” says Amelia Freer. She adds, “The pumpkin goes so well with the chocolate and really helps keep the cake from drying out.”

What you will need:

  • 100 gr. dark chocolate (with at least 70% cocoa solids)
  • 200 gr. grated zucchini
  • 80 ml olive oil
  • 2 eggs
  • 50 gr. plain yogurt
  • 70 gr. powdered sugar
  • 150 gr. self raising flour of
  • 1⁄2 teaspoon baking soda
  • pinch of salt
  • 30 gr. dark chocolate chips (optional)

For the frosting:

  • 100 gr. dark chocolate (with at least 70% cocoa solids)
  • 4 tablespoons cream cheese (or coconut yogurt, if dairy-free)
  • 1 tablespoon maple syrup or honey
  • pinch of salt

How to make it:

  1. Preheat the oven to 160°C and line an 18cm round cake tin with non-stick paper. Melt the dark chocolate for the cake in an ovenproof bowl over a saucepan of simmering water (or in the microwave), making sure the base of the bowl doesn’t touch the water and burn the chocolate.
  2. In a large bowl, mix the grated zucchini, oil, eggs, yogurt, melted chocolate and sugar.
  3. In a separate bowl, mix the flour, baking soda and salt. Stir the flour mixture into the pumpkin mixture until smooth, then stir in the chocolate chips.
  4. Pour the mixture into the tin and bake for about 30-35 minutes (until a toothpick comes out clean). Let it cool for 10 minutes before removing it from the pan.
  5. Meanwhile, to make the frosting, melt the dark chocolate as before and set aside to cool for 5 minutes. Add the cream cheese, syrup or honey and salt until smooth.
  6. When the cake is completely cool, spread the frosting on top and sides and serve.