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.
Please be sure to get your chocolate organic and fair trade. For a list of ethical chocolate companies, click here.
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.
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.
AOBTA Certified Instructor & Practitioner
Certified Holistic Nutritionist (CHN)
Diplomate, Asian Bodywork Therapy (Dipl. ABT NCCAOM)
Amma Therapy, Integral Asian Medicine, Holistic Nutrition & Herbs.
Inspiration and education for healthy and sustainable living.
I have been practicing and teaching since 1994. I maintain my private therapy practice in Boise, Idaho. I offer classes and consultations online.