Zucchini Cake

I’m not going to lie. I wasn’t too fond of this when I first had it. I don’t know if it was the quality of the zucchini or what, but it was a very contrasty ‘HERE IS CAKE’ and ‘HERE IS ZUCCHINI.’ A day and a half later, though? Awesome, so totally awesome. It’s very dense and bready, but has all the sugar to make it a cake. It’s perfect for breakfast, I can assure you. I didn’t frost it because I thought it was sweet enough, but by all means throw on some of your favorite.

I really dig the idea of only having five ingredients. Simple and easy. I don’t know that I’ll do zucchini again. Carrot. Carrot is going to be where it’s at. I’d probably toss in some kind of nuts to give it some crunch, too.

Inspiration: The Stone Soup – Serves 8-12

Ingredients

• 250g brown sugar
• 1/2 cup applesauce
• 3 eggs
• 250g whole wheat flour
• 250g zucchini, coarsely grated

Preparation

1. Preheat oven to 350º.
2. Grease a 9″ spring form pan, and wrap the bottom with tinfoil in case the batter wants to leak. You don’t want to clean your oven. Unless it needs it, then feel free. Actually don’t. Cake batter is a terrible thing to waste.
3. In a large bowl, beat the brown sugar and applesauce until thoroughly mixed.
4. Add the eggs one at a time, mixing thoroughly with each addition. This is what will give your cake any sort of lift.
5. Stir in flour and zucchini until mixed.
6. Pour in prepared pan and bake for 50-60 minutes. You want the toothpick to come out relatively clear.