CHOCOLATE ZUCCHINI CAKE
(gluten-free, based on an Alison Holst recipe)
Today I'm very much on the mend from the hell (and hopefully only) migraine of 2013. I'm still a bit fuzzy in the brain and I've been pummelling my overly-tense shoulder muscles with a spiky physio ball, but it's mostly good.
It was the right day to re-try the zucchini cake.
Success!
This is not my recipe, but is an Alison Holst one with a few modifications. I actually found the recipe on her website as a Slow Cooker Zucchini Cake (click through to see it). The only difference is that the recipe on the link uses canola oil (gak!) instead of 125g butter.
Also, a slow cooker cake? It seems like something I must try, but I'm not sure why. Apart from the novelty value, it just seems like more work (you have to line your crockpot or there will be a mess when you attempt to de-pot the cake), and more waiting.
Below are the ingredients from the Alison Holst website, and the modifications I used to make it gluten-free and a bit lower in fat.
3 cups (300-350g) grated zucchini
1/2 cup canola oil (I used 1/2 cup coconut oil and one whole banana)
3/4 cup brown sugar
3/4 cup white sugar
3 large eggs
1 tsp vanilla
1/2 cup yoghurt, plain or flavoured (I used quarg, this makes the cake more dense)
2 1/2 cups standard (plain) flour (I used rice flour and added 1 tbsp arrowroot powder)
1/4 cup cocoa
2 tsp baking soda (gluten-free version if you need a gluten-free outcome)
1/2 tsp salt
1 tsp cinnamon
1/2 tsp mixed spice
1/2-1 cup chocolate chips or pieces
1/2 cup canola oil (I used 1/2 cup coconut oil and one whole banana)
3/4 cup brown sugar
3/4 cup white sugar
3 large eggs
1 tsp vanilla
1/2 cup yoghurt, plain or flavoured (I used quarg, this makes the cake more dense)
2 1/2 cups standard (plain) flour (I used rice flour and added 1 tbsp arrowroot powder)
1/4 cup cocoa
2 tsp baking soda (gluten-free version if you need a gluten-free outcome)
1/2 tsp salt
1 tsp cinnamon
1/2 tsp mixed spice
1/2-1 cup chocolate chips or pieces
Instead of cooking in a slow cooker, I used a regular silicon baking pan in a moderately hot oven (about 180C or 350F) for 50 minutes, and instead of sprinkling chocolate on top, I mixed 100g of chopped Lindt 70% into the batter.
It's definitely a winner and I doubt even the fussiest eater would guess there is zucchini in there.
Next weekend, if there are still zucchini to be had (production is slowing), I will attempt a vegan version. I've also got a paleo zucchini quiche in the works which should be Monday's dinner.
The plan now was to utilise my ingested zucchini cake to power a ZWOW HIIT workout, but, I think I'm going to treat myself to some Vinyasa flow instead. I'm thinking, park my yoga mat on the deck and get my stretch on surrounded by flowers like a true hippie.
:D
It looks fantastic!
ReplyDeleteIt is soooo good. You should definitely make. ;)
DeleteHi,
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Ok, let me give that a go. Thanks!
DeleteI think the problem is that I changed the URL to a custom domain. I'm still getting clickthoughs from everyrecipe but they come via the old sanafit.blogspot address. Have resubmitted it.
DeleteThanks for this fantastic recipe. My son is egg-free too and I just use 2 bananas and a bit more oil. Oh - and as a fellow migraine-sufferer... I SO get why this was a migraine-related need :)
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