Monday, July 16, 2012

Zucchini Cake

Adapted from Joy the Baker

INGREDIENTS:
  • 1 1/2 cups unbleached flour
  • 1 1/2 cups whole wheat flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
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  • 3 tablespoons ground flax seed meal
  • 1/2 cup plus 1 tablespoon almond milk
  • 1/8 teaspoon vinegar
  • 1/2 cup Earth Balance coconut spread, melted
  • 1/2 cup applesauce
  • 2 teaspoons vanilla
  • 3/4 cup brown sugar
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  • 2 1/2 cups shredded zucchini
  • 1/2 cup chopped walnuts


METHOD:
  • Preheat oven to 350 degrees
  • Grease square 8 inch by 8 inch cake pan
  • In a large bowl which together flour and dry ingredients in first section
  • In food processor, blend wet ingredients in second section
  • Fold wet ingredients into dry ingredients - will be very dry
  • Stir in zucchini - this will moisten the dough
  • Stir in nuts
  • Bake for 1 hour 15 minutes; cool in pan for 20 minutes

2 comments:

  1. Yum! I have her cookbook and LOVE it (well, I have the Kindle version). I've been neglecting my cake cravings lately. This sounds delish!

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    Replies
    1. It is very good! I cut way down on the sugar and oil, though. I prefer not to use up too many calories on those things :). I am trying another zucchini recipe at this very moment. Somebody was freecycling a TON of zucchini that a farm had too many of so I got a bag full and am dehydrating, baking, freezing....

      Daniela

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