Zucchini carob cake
This cake was a good mistake. I started baking without checking my ingredients and realised I had run out of cocoa. I was too far in to stop, and really needed a cake, so I scavenged through my baking cupboard and found a bag of carob powder and some chocolate chips. I grew up with carob not chocolate, and really love the flavour, so it was an easy substitute. I am also growing carob, so as always, hope that one day the core elements of this cake can be grown off the farm. And gooey chocolate chips seemed like a good idea?
Don’t be put off by zucchini or carob in this cake. It sounds too good to be true, however it is still a rich moist ‘chocolate’ cake that received glowing reviews by kids and adults alike. Serve fresh with cream for a special occasion.
It’s a cake that I will make throughout zucchini season, in double batches. However, it is good enough that I have also prepared for the-year-of-zucchini-cake by grating and portioning zucchini to freeze. A good way to use up a zucchini glut, and ensure there is no waste. Bigger slightly overgrown zucchini are fine to use here - not once the skin is hard or the seeds are forming.
Zucchini carob cake
Ingredients
2 eggs
1/2 cup liquid coconut oil
1 tsp vanilla paste
1/2 cup white sugar
1/2 cup dark brown sugar
1 cup plain flour + 2 tsp baking powder
1/2 tsp bi-carb soda
1/2 cup carob powder, sifted
1 tsp cinnamon powder
pinch of salt
1 1/2 cups coarsely grated zucchini
100g good quality dark chocolate chips
Instructions
Preheat oven to 180 degrees
Butter a loaf tin
In a large bowl combine the eggs, oil, vanilla and sugar
In a separate bowl sift the flour, baking powder, bi-carb, carob, cinnamon and salt together and then fold into the wet mixture.
Once combined add the zucchini and chocolate chips and fold through.
Pour into the greased tin and bake for 50 minutes. Check the cake is fully cooked by inserting a small knife or skewer prior to removing.
Eat fresh and store out of the fridge for a day or two to maintain the texture.
