I’m such a nice sister that despite me being on a sugar-free cleanse, I offered to make my brother his birthday cake 😉
It was a little bit challenging as I wasn’t able to try the batter but people liked the cake! I was determined to make a super health(ish) cake and so I was so excited to find a cake recipe with zucchini!
Try it for yourself peoples! I found it a bit crumbly for a cake so you may want to experiment with cupcakes instead.
1 cup brown rice flour
3/4 cup Sorghum flour
1/4 cup Tapioca Flour
20 pitted dates
1/4 cup maple syrup or agave
1 tsp vanilla extract
3/4 cup cacao, sifted
1 1/2 tsp baking soda
1 tsp salt
2 cups zucchini (do not drain the juice from the shredded zucchini – add it to the cake)
1/2 cup olive oil
3 tbsp ground chia
9 tbsp water
1. Pre-heat oven to 350F.
2. Soak 20 pitted deglet dates for a minimum of 45 minutes. Throw the dates and 3/4 cup soak water into a blender with the vanilla and a 1/4 cup of maple syrup agave, set aside.
3. Combine chia with the 9 tbsp of water, and let sit for 15 minutes.
4. Sift all of the dry ingredients together, then fold in the zucchini, chia water mixture, date mixture, and oil.
5. Grease a cake or muffin pan and pour batter in. Bake for 30-40 minutes or until toothpick comes out dry after poking the cake.
Adapted from The Discerning Kitchen
I used the same icing recipe as I made for my Chocolate Cake #1
This one is definitely a keeper! I am trying to do at least one new recipe a week, and this week’s was a hit! Minimal ingredients, super easy to make and sooooooo yummer in my tummers!
Serves 3-4 people
4 tablespoons olive oil
1 white onion, sliced
8 to 9 large cloves garlic, sliced thinly
4 medium zucchini, about 1 1/2 pounds
4 cups vegetable broth
1/2 teaspoon powdered ginger
Salt and pepper
1. Melt oil in a heavy 4-quart pot over medium heat.
2. Add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn’t brown; you want everything to sweat.
3. When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer.
4. Simmer at a low heat for about 45 minutes (or about 20 minutes if you have a pressure cooker).
5. Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly with a towel.
6. Taste and season with ginger, salt and pepper. I found that in needed a generous amount of salt and pepper.
Enjoy the creamy goodness!
Adapted from theKitchn
Fatima came over for linner (lunch/dinner of course!) 🙂 I wanted to make something quick and gave her the option of a veggie stir fry or a Pakistani style zucchini curry. Fatima likes her spices and opted for the zucchini. Turned out pretty good, check it out for yourself if you please!
3 medium zucchini, sliced
1 tbsp olive oil
1 tsp ginger, minced
1 tsp garlic, minced
1 medium onion, sliced
1 small chilli pepper (cut in half if you like it spicy)
1.5 tsp salt
1.5 tsp chilli powder
1.5 tsp turmeric
1.5 cumin powder
1.5 coriander powder
1.5 garam masala
2 tbsp freshly squeezed lemon juice
optional: 1/2 – 1 tsp chilli flakes
1. Saute onions over medium heat in skillet
2. Add ginger and garlic when onions START to brown and saute for 1-2 minutes
3. Add all spices, chilli pepper, chilli flakes (if using) and mix
4. Add a LITTLE bit of water if needed so that it doesn’t burn (the zucchini will release a lot of water so make sure not to put too much water or will become soupy)
5. Add zucchini, cover and let cook for about 15-20 minutes (over low-medium heat) or until desired tenderness, stirring every 5 minutes
6. Remove from heat, mix in lemon juice
7. Serve with your favourite type of grain or my rice roti. I like to include grilled tofu for some protein.