Things to do with Zucchini
1/2 cup butter or non-hydrogenated margarine
1 3/4 cups sugar
1/2 cup canola oil
2 large eggs or 2 flax eggs (2 tbsp ground flax mixed with 5 tbsp water) or 6 tablespoons of aquafaba (the water from canned chickpeas)
1 tsp vanilla
2 1/2 cups flour (I usually use whole wheat pastry flour – either 100% or a combination)
1/4 cup cocoa powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 tsp ground cloves
2 cups grated unpeeled zucchini, packed
1/2 cup buttermilk (or 1 tbsp apple cider vinegar topped up with soy milk to 1/2 a cup)
3/4 cup chopped walnuts (put 1/4 – 1/2 cup in the batter if desired)
1 cup of chocolate chips
Preheat your oven to 325 degrees.
Cream the first 5 ingredients together until well mixed. Pile the flour, cocoa, baking soda, salt and spices in the bowl. Pour the buttermilk in and mix just until incorporated. Stir in the zucchini and walnuts (if putting any in the batter). Pour into a greased 9 x 13 pan. Sprinkle the chocolate chips and remaining walnuts over the top. Bake for about 50 minutes or until a tester comes out clean.
Cook cake completely in the pan.
Check out Sweetnicks’ ARF/5-A-Day Tuesdays for lots of great healthy recipe ideas.