Wednesday, February 1, 2012

Heather's Zucchini Coconut Loaf

This is a lovely cake that has been modified as it fell apart when sliced. The aim was to develop a vegetable based cake with a minimum of fat, sugar and eggs. Not an easy task as these are the ingredients that 'stick' a cake together. With the aid of apple sauce and Xylitol(a sugar substitute that has no after taste as do some other sugar substitutes.), and extra egg whites, satisfaction was achieved. I also add my own Quatre epices mix. Bought mixed spice could be used.

Set oven to 175 C

1 egg and 3 egg whites
1/4 cup of oil
1 cup of grated Zucchini
1 teaspoon of Vanilla
1 1/2 cups of plain flour
1/2 teaspoon of Baking powder
1 teaspoon of carb soda
1 1/4 teaspoon of mixed spice or (Quatre epices mix)
1/2 cup Coconut
1/2 cup of Currants or Sultanas
1/4 cup of Xylitol(available from Health Food shops)
1/2 cup Apple Sauce
Sun flower seeds.


Grate Zucchini,2 seconds/speed 5, set aside. no need to wash bowl.
Add egg, egg whites, oil, and vanilla and beat with BUTTERFLY for 1 1/2 minutes. Remove butterfly.
Scrape down and add all ingredients EXCEPT sunflower seeds.
Mix REVERSE/speed 4/ 5 seconds. Scrape down.
Mix again REVERSE for 5 seconds / speed 4.

Pour into a well lined tin, (20 x 10 cm.)
Scatter sunflower seeds on top, and bake for 1 hour.
Test after 50 minutes as baking time will depend upon moisture of apple sauce.

1 comment:

Daffodil said...

Nice sounding recipe! I love a recipe that uses the humble zucchini. They grow like weeds in the garden and you can only give so many away to friends and family.