By mid summer I often find myself overrun with zucchini, even from one meager plant. Bless its zeal! What better way to use up some of the summer squash than to make them into a cake? Moist and dense this cake is simple and rich in flavor. The use of Roma or Pero - coffee substitutes made from roasted grains - adds a hint of mocha flavor.
| Prep Time |
| 15- 20 minutes |
| Cook Time |
| 50 minutes |
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By mid summer I often find myself overrun with zucchini, even from one meager plant. Bless its zeal! What better way to use up some of the summer squash than to make them into a cake? Moist and dense this cake is simple and rich in flavor. The use of Roma or Pero - coffee substitutes made from roasted grains - adds a hint of mocha flavor.
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Ingredients
- 2 cups all purpose flour I used spelt
- 1 1/2 cups sugar
- 1 tsp ground cinnamon
- 1/2 cup unsweetened coco powder
- 1/4 cup Roma or Pero instant grain beverages or you can increase the cocoa by 1/4 cup and omit the grain beverage
- 4 eggs
- 1/2 cup milk of choice - I use soymilk
- 1/2 cup butter
- 1/2 cup extra virgin olive oil
- 2 tsp baking soda
- 1 tsp baking powder
- 3 cups grated zucchini
- 1/2 tsp salt
Servings:
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs, milk and oil and mix well.
- Fold in zucchini until they are evenly distributed. Pour into the prepared pan. Bake for 50 - 55 minutes or until a knife inserted into the center comes out clean.
- Serve warm with fresh berries and cream or cool completely and frost with your frosting of choice.
Recipe Notes
Nutritional highlights - Zucchini moisten yin that is depleted during Summer's heat. The cake is sweet, nourishing the Earth element and nutrient dense with protein from the eggs.
Primary season - Summer and Late Summer
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