Oh, there are so many things to do with zucchini: grill it, put it in salad, bake with it. I decided for the latter this time. But I didn’t want to make a chocolate cake because that seems to be regular thing to do. Facebook to the rescue!
Sumptuous Spoonfuls had an A-Z Challenge, e.g. every day she would post a letter and a food that goes with it. She would find something about that food, which makes it healthy and good for you and post some recipes. Her followers started posting recipes as well, to share what they would do with that food item.
One of her foods was zucchini and she posted this lovely recipe, which is originally got from Dor from La Difference Catering . I adapted it for my use because there are some things I don’t like or I don’t have.
– 2 tbsp. rum
– 1 3/4 cup finely shredded zucchini
– 1/4 cup oil
– 1/2 cup vanilla yogurt
– 3 eggs
– 2/3 cup sugar and a bit
– 1 cup flour
– 1 cup whole wheat flour
– 2 teaspoons baking soda
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– zest of half a lime
– juice of half a lime
Combine the oil and sugar before you add the eggs, vanilla yoghurt, zucchini, rum and lime juice & zest. Sift all dry ingredients together and then add to the wet ingredients, mixing until well combined. It will be fairly runny batter, which is perfectly fine.
Tip 1: I have mini limes so I used two of those for the juice and zest. I think it wasn’t quite enough, that’s why I say that you should use half a (big) lime.
Grease a baking pan (33cmx23cm – 13”x9”) and dust with flour, this will help the cake to come out better. Pour the batter into the pan and bake at 180°C for about 30-40 min. After 30 min I turned off my oven but left the cake inside and it got that nice brown colour. Let the cake cool off before frosting.
Tip 2: If you wonder about the sugar, the original recipe calls for 1 cup but I prefer to reduce the sugar.
– 2-3 tbsp. vanilla frosting
– lime juice, fresh
I had some vanilla frosting left over in the fridge so I used that. The frosting was microwaved for 15 sec. so that it got soft. Then I spooned some into a bowl and mixed it up with lime juice. If you like to make your own frosting, head over to the original recipe. She has one with cream cheese, which also sounds very delicious.
It’s a fluffy, not overly sweet cake with the hint of lime that gives it that special kick. Everyone really enjoyed the cake and it’s a little different from the well known chocolate zucchini cake.