Most people look at me like I’ve said somthing along the lines of “actually I’m and alien and I have purple tentacles on my back” when I tell them about zucchini cake. It’s one of the few things my Mum actually cooks or bakes really well (the other being pasta salad and parmesan chili biscuits). The cake is moist, almost brownie-like, and has a lot of chocolate. The last one I made was so dark it almost looked purple…
It’s really yummy, I swear!
That’s, if you like zucchini in the first place.
The zucchini makes the stuff more moist and makes it stay soft and yummy for a longer time. You won’t even taste it. I’ve had people turning green when I told them about this and asking for more when they finally tried it.
400-450g zucchini (about a large one or two smaller ones)
450g flour, Type 405
4 eggs or 4 tbs soy flour (mix with water until you get a paste)
2 tsp baking soda
200g walnuts, chopped
1 tsp ground cinnamon
2 tsp gingerbread spice (pumpkin spice would probably work, too)
4 tbs cocoa powder
Grate your zucchini and, if necessary, chop your walnuts and thoroughly mix everything. If the mix is too dry just add water.
Pour/spread onto a lined baking tray and bake at ~200°C for 30 minutes.
Cut into squares.
You can now either let it cool and cover it later with dark chocolate couverture or you can say, well, screw it, and just put chocolate spread on it right now. Which is what I usually do.
You can substitute the zucchini with practically any other gratable fruit or vegetable, really, but I like the original best.
The cake keeps surprisingly well thanks to the zucchini, theoretically, practically it rarely does last long enough. It’s become a favourite for our Pathfinder nights because it’s so easy and quick to make, too. I suppose you could make it in a fancy tin or silicone mold, too, but while this doesn’t look like much it’s how I learned to love it.
Happy baking! ♥