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Saturday, 31 August 2013

Grain Free Nut Free Chocolate Zucchini Snack Cake

If you garden, and you grow zucchini, you know as well as I do that one plant can supply you with more zucchini than you can possibly use in one season. In my garden this year I planted 3 zucchini seeds. I am still not sure why I did the time it seemed like a great idea. Mother nature vetoed my crazy plan though, and only one plant actually grew. In hind-site, mother nature was smarter than I, one plant was the perfect amount of zucchini for us, three would have been overwhelming. The illustrious "zucchini fairy" would have been gracing everyone on my street with a plethora of zucchini had all three actually grown!
I am always trying new recipes for zucchini, to use up the bounty from our garden. We have made lots of zucchini noodles with our spiral slicer this summer, multiple simple salads from the zucchinis thinly sliced on my mandolin, lightly marinated in Herbamare,  and grilled zucchini from the gargantuan ones that grow seemingly overnight have become a favourite this year as well. 
This cake is a favourite too. It is a  nice moist chocolaty treat, perfect for an after school snack, lunch box treat, or even a dessert if you dressed it up with a little cream cheese icing. 

Grain Free Nut Free Chocolate Zucchini Snack Cake

2 cups grated zucchini
1 tsp salt 
3 eggs
1 banana, very ripe
1/3 cup kefir or yogurt
1 tbsp apple cider vinegar
1/3 cup coconut flour
1/3 cup hemp flour
1/3 cup chickpea flour
¼ cup coconut sugar
1 tsp baking soda
1/3 cup cocoa powder
¼ cup coconut oil, melted

Preheat oven to 350F

Sprinkle the grated zucchini with 1 tsp salt, stir and set aside to drain in a colander. (this helps to release the moisture from the zucchini, helping to keep the snack cake from being too moist)
Mix the rest of the ingredients in a large mixing bowl with an immersion blender until well mixed, scraping down the sides as needed.
Squeeze and drain the excess moisture from the zucchini. Mix into the batter well.
Scrape into a greased or parchment lined 8x8 glass baking pan
Bake for 50-55 min or until a toothpick inserted in the middle comes out clean.

Cool in pan completely before cutting. 

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