Now that we’ve graduated from Queensland Health-run mothers’ group, it’s up to us to organise the meetings each week and so far we’ve been rotating around each other’s houses. Last week, it was mine and Ollie’s turn to host.
Have you ever seen so much cuteness in one photo? That wasn’t even all the babies, there were 2 missing. They all had a great time playing together and this week they even started looking at each other which is totally adorable.
Anyway, back to the delicious morning tea. We all bring a little something to our group. Seeing as we chat away for hours, we need sustenance. Because my lovely mother has been keeping our freezer pretty well stocked with dinners, I’ve had a bit of an oversupply of veges from my fortnightly delivery, in fact I had to cancel it and just order as I need things.
There were a few zucchinis threatening to go bad on me so after talking about wanting to make zucchini bread for at least a year, I finally did.
I was actually inspired by a tweet featuring chocolate zucchini bread that I saw earlier that morning from Lizzy over at Bizzy Lizzy’s Good Things. It was just the push I needed.
I’ll have to admit, I’m a bit lazy when it comes to recipes that include grated fruit or veges. Even though I have an electric grater it just seems like a lot of work but in this case it was worth it.
The zucchini made the cake so moist and fluffy and it was chocolatey but not so rich that you couldn’t eat another slice (I held off though). Instead of cocoa, I used raw cacao, partly because I was out of cocoa and partly because I’ve been using it in everything to up the healthiness.
I also substituted coconut oil for the butter and used a bit of coconut sugar instead of some of the sugar. You could use all coconut sugar but I find it a bit too bitter to be relied on for all the sweetness on its own.
It lasted pretty well in the container – I think I had my last slice on Friday after making it on the Monday. Enjoy!
What about you? What veges have you snuck into sweet recipes?
- 1 cup wholemeal self-raising flour
- 1/4 cup raw cacao
- 1/2 tsp ground cinnamon
- 100g (3.5oz) coconut oil
- 1/4 cup coconut sugar
- 1/2 cup brown sugar
- 1 tsp finely chopped orange zest
- 2 free range eggs
- 1 tsp vanilla extract
- 1/4 cup buttermilk
- 1 cup grated zucchini (about 3 zucchinis)
- Dark chocolate for drizzling
- Preheat the oven to 180C (390F) fan-forced and grease and line a loaf tin with baking paper so that it extends over the long sides.
- In one bowl, combine the flour, cacao and cinnamon.
- In the bowl of an electric mixer, stir together the coconut oil, sugars and orange zest until light in colour.
- Add the eggs one at a time, mixing between then mix in the vanilla.
- Take the bowl off the stand and use a spatula to fold the remaining ingredients and the flour mixture into the batter.
- Spread the batter into the tin and bake for 30-45 minute or until a cake tester inserted in the middle comes out clean.
- Leave the loaf to rest in the tin for 5 minutes and then transfer to a wire rack to cool completely.
- When the loaf is cool, melt the chocolate and drizzle over the top.