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I love zucchini and use it frequently in Chinese stir-fries, grilled or with pasta. I was curious to see if I could make something sweet with it. I came across this recipe, which is supposed to be healthier because it is low in fat uses whole-wheat flour. I’ve made low fat cakes before and I worry about the texture, so I added chopped up apple and some walnuts. Since I added walnuts, I reduced the oil to ¼ cup. The loaf looks a little flat because the pan I used was too big.
3/4 cup whole-wheat flour
3/4 cup white flour
1/2 tsp. salt
1 tsp baking powder
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
2 eggs
1/2 cup soft brown sugar, lightly packed
1/3 – 1/4 cup vegetable oil
1 tsp vanilla essence
1 1/2 cup grated zucchini*, lightly packed
1 granny smith apple, peeled and chopped into small cubes
1/4 cup walnuts, roughly chopped
(* I peeled the skin, but you can leave it on)
1
Preheat oven to 160°C (fan-forced).
2
Sift all dry ingredients in a medium-sized bowl and mix well.
3
In a large mixing bowl, beat the eggs with the sugar until foamy, about 1–2 minutes.
4
Add oil, zucchini, apples, walnuts and vanilla and beat to combine.
5
Fold in dry ingredients into wet ingredients and stir until combined. Batter will be thick and a little lumpy.
6
Pour into greased loaf pan and bake for 45–50 minutes, or until a toothpick comes out clean. Cool loaf on a cooling rack.
9 comments:
Good try Nora! For me though, I prefer to bake less than compromising the flavours. Having said that, some baked healthy recipes are really nice. I guess I just have to be more open. :D
Hi Nora, I'm with you on the light baking. I love baked goods so much and I am always looking for light versions that don't compromise taste and texture. I'm thinking that recipe would make good muffins for my kid's lunch bags!
Sounds great! I love the combination of the apple with the courgette (zucchini)! Some coconut thrown in there would be yummy too!
Anh, there are just somethings I won't compromise though, like when making molten choc cakes or brownies. I rather go for the real thing! :-)
Janet, if you do try this recipe & make adjustments to it, do let me know how it turns out. I think the rcipe is still a work in progress. Making it into muffins is a good idea.
Freya, yes - coconut - that would have been a good addition. I'll give that a go for next time, thanks!
Delicious!
I really liked it! Especially as a treat after the half-marathon!
Thanks!
Glad that you liked it, Em. But I'm sorry that we had to share that one slice... I should have brought more.
I think that's something to try with my new heart-shaped mini-tins - thank you so much, Nora! And I'd love to think that it's something a little bit healthy...;-)
Nora, I think the cake looks yummy! The color and the flavors... really good.
You're quite a scientist! ;)
I love zucchinis too but have never used them in baking.
Eva, hmmmm, I think that your new sillicone mini cake pans deserve a chocolate destiny ;-)
Patricia,I've had some disasters with my cooking/baking experiments. Still edible, but I wouldn't serve it to anyone. It's all fun though!
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