I have been a bit zucchini obsessed, recently. I have made zucchini spaghetti, lentils and now a cake! An actual, sweet cake made from zucchini. Oh, and banana.
This cake is the perfect recipe if you are entertaining someone with multiple allergies, or you are clean eating.
This wonderful creation has NO: Eggs, Sugar, Gluten, Dairy, Nuts, Soy.
It is moist, more-ish, and full of good stuff (not to mention sneaky, hidden vegetables!).
1/3 cup coconut oil, melted
1/4 cup honey
2 tablespoons coconut milk
2 teaspoons vanilla extract
1/4 cup of coconut (shredded)
1 teaspoon cinnamon
1 cup ripe mashed bananas (about 2 small/medium bananas)
1 1/4 cups shredded zucchini, measured loosely laid in cup (not packed in or squeezed; about 1 medium zucchini, I didn’t peel it)
1 1/2 cups Gluten Free plain flour
1 tablespoon baking powder
Pinch of salt
OPTIONAL: *Chocolate chips for topping
* Adding chocolate may contain allergens such as dairy or sugar, so avoid or use a chocolate replacement if you are allergic to chocolate ingredients.
Step 1: Preheat oven to 200C and grease a cake tin, or line with baking paper
Step 2: To a large bowl, add the first 6 ingredients, (including cinnamon) and whisk to combine.
Step 3: Add banana and zucchini and mash in. Optional: Blend bananas and zucchini together
Step 4: Add the flour, baking powder, optional salt and stir until just combined; don’t overmix.
Step 5: Pour batter into cake tin and sprinkle the top with a generous amount of chocolate chips (or roughly cut a few squares of chocolate up)
Step 6: Bake at 200C for 20 minutes, or until a toothpick comes out clean or with a few moist crumbs, but no batter.
Allow the cake to cool in pan for about 10 to 15 minutes before eating. It’s normal for the cake to flatten as it cools.
This is one of those cakes that tastes better about 2-3 days after the flavors have combined. Enjoy!
Regan’s Thoughts: “This is a great cake! So moist and quite dense, but in a tasty way. I really loved the chocolate on top, it finished it well.”