thinking about how to incorporate more healthy ingredients into a cake? how about camouflaging zucchinis within?!
i know it sounds crazy, but, when it comes to food creativity, nothing is impossible, right?
zucchini, with a neutral flavor and smooth texture, yet without any spacial scent, surprisingly, the cake turned out very scrumptious!
Zucchini cake
a great tasting cake, healthier than ever!
- Prep Time: 20 min
- Cook Time: 60 min
- Total Time: 1h 20 minutes
- Yield: 1 cake 1x
Ingredients
Scale
- 150 g oatmeal
- ½ sachet of baking powder
- 75 g coconut blossom sugar
- pinch of salt
- 1 tsp cinnamon
- 1 tbsp potato starch, or any binding starch
- 1 zucchini, coarsely grated
- 75 g raisins
- 75 g currants
- 100 g hazelnuts, roasted & chopped
- 2 eggs
- 125 ml mild olive oil
- 1 tsp vanilla extract
Instructions
- preheat oven, 170 °C / 340 °F.
- prepare a cake mold.
- tips: if using metal tin, grease mold, cover with bake paper and grease again.
- grind oatmeal finely.
- grate zucchini, with skin on, into coarse short stripes.
- tips: use the coarse blade of either mandolin grater or food processor.
- in a mixing bowl, add baking powder, coconut blossom sugar, salt, cinnamon, & potato starch to ground oats, mix well.
- add zucchini, raisins, currants and hazelnuts to oatmeal, mix well again.
- beat eggs with oil & vanilla in a measuring cup.
- pour & stir egg mixture into mixing bowl with the rest ingredients.
- pour batter into cake mold.
- bake cake, about 60 minutes or until cooked.
- poke a skewer into center of cake to test for doneness, if skewer comes out dry, then it is ready.
- carefully remove cake from mold, allow to cool down on a wire rack.
- congratulations, you have triumphed your 1st “crazy zucchini cake”. enjoy!
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