INGREDIENTS:
- 1/4 cup butter (or alternative)
- 5 teaspoons Cocoa Motive rooibos tea
- 1/4 cup vegetable oil
- 3/4 cup packed brown sugar
- 2 large eggs (or equivalent in plant-based alternative)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 1/2 cups packed shredded zucchini
- 1 cup semisweet chocolate chips
- 2 tablespoons tea-infused butter
- 1/4 cup confectioners’ sugar
- 1 teaspoon cocoa powder
INSTRUCTIONS:
- Preheat oven to 350 degrees F. Line a 9×5 loaf pan with parchment paper, leaving some sticking up on the sides to form a sling.
- Scoop tea into a paper teabag. Melt 1/4 cup plus 2 tablespoons butter in a small saucepan over medium-high heat. Place the teabag in the butter and lower heat. Let simmer for 5-7 minutes. Remove from heat and discard the teabag. Scoop out 2 tbsp of the butter and set aside.]
- Place the remaining 1/2 cup butter in a large mixing bowl along with the oil, brown sugar, eggs, and vanilla. Stir until smooth.
- Stir in dry ingredients until combined. Don’t overmix. Stir in shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
- Pour the batter into the prepared loaf pan. Sprinkle remaining chocolate chips on top. Bake for 50-60 minutes, or until a toothpick inserted into the centre comes out mostly clean. Use the sling to lift the cake out of the pan while still warm.
- To make the glaze, add confectioners’ sugar and 1 teaspoon of cocoa powder to the tea-infused butter set aside earlier. Melt in the microwave until liquified. Stir until consistent. Drizzle over the cake while still warm.