Greetings All
If you have lots of zucchini!
I have changed a recipe that I got from GetGrowing NZ to suit me a little better! its one of the best choc cakes I have made and stays moist for days.
Origional recipe at end:
Angies version,You need:
1/2 cup vegetable oil or lard (or extra light olive oil),
1/2 cup Rapadura or honey
2 teaspoons vanilla essence
If you want a minty flavour add some pepermint leaves
1 cup Whey (oat milk, water or whatever you have, I think you could use almost anything yogurt, buttermilk, kiefer etc)
dash of white vinegar
2 cups gluten free flour or normal flour
2tsp gluten free baking powder or normal
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups grated zucchini (someone said pumpkin would also work, have not tried yet)
Mix oil, sugar and vanilla. Sift dry ingredients and fold in with Whey, vinegar and zucchini. Pour into a lined tin and bake at 180C for about 1hour 30 minutes (depending on oven). Ice with chocolate icing."
let me know how you get on!
And because you can never have too many zucchini recipes, here's one for an egg-free, dairy-free cake from Belinda Rixon Church. "This recipe was a dream come true when a friend gave it to me. No more chocolate cardboard cakes. It's delicious and moist thanks to the zucchini." You need:
1/2 cup vegetable oil (or extra light olive oil), 1 cup sugar, 2 teaspoons vanilla essence, 2 cups flour (Belinda uses self-raising flour), 1/2 cup cocoa powder, 1 1/2 teaspoons baking soda, 1 teaspoon salt, 1 cup liquid (oat milk, water or whatever you have), 2 cups grated zucchini and a dash of white vinegar. Mix oil, sugar and vanilla. Sift dry ingredients and fold in with milk, vinegar and zucchini. Pour into a lined tin and bake at 180C for about 30 minutes (depending on oven). Ice with chocolate icing."
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