I’m not sure what happened but there was one week when we had 4 zucchinis in the fridge. Planing got a little wrong here perhaps or I was just nervous about not having enough (?) zucchinis for our meals. I like to rotate our vegetables on a weekly basis, but somehow there are some vegetables that would frequently, if not weekly be in our shopping baskets. Asher has his moments too and at this stage, mushrooms are his favourites. We would count carrots, cucumber, tomatoes, and capsicums as staples too. I would say that zucchinis have been a frequent occurrence perhaps in the past year or so- especially when we bought our spiraliser and have been spirialising vegetables for dinners.
I have not made a zucchini chocolate cake yet, but have paired it with apple to make this loaf. I’m such a big fan of loaves. This, toasted with a hint of butter is delicious in the morning for breakfast. Or with a side of coffee for my 4 pm slump time. Either way, I really like loaves because they are easy to make, forgiving and makes a nutritious “bread” if we feel like having some.
For the past 2 months or so, I have been experimenting not adding any other sweetener other than just a fruit to bakes. So far so good although I think for bakes involving cacao, some honey or rice malt is unavoidable. My stance is that if there is no need for it, then let’s not add it for habit sake.
In an ironic way, I’m also a little more relaxed when baking about the use of sweeteners. Like all ingredients, I’m seeing it as how to use it effectively. I recognise that that tsp of honey or coconut sugar is harmless mostly, if we take care of our lives in a wholesome manner.
I have always maintain that our relationship with ourselves, food and others is evolving. Practicing being kind to self can be hard work!
- 1 medium size zucchini grated (around 1.5 cups)
- 1 apple diced
- 1/4 cup coconut meal
- 1/4 cup almond meal
- 1 tbsp cinnamon
- 1 tsp ginger
- 1 tsp cardamon
- 4 eggs
- 1/4 cup almond milk
- 1/4 cup coconut milk
- 1 tsp vanilla
- 1 tsp baking powder
- 3/4 baking soda
- pinch of salt
- Preheat oven to 180C. Line baking loaf with baking paper.
- In a food processor, give all ingredients a whiz. Otherwise, you can also do it by hand, whisking eggs and milk and folding it to the dry ingredients.
- Sprinkle with almond flakes before baking for 40-45 minutes.