Makes 4 loaf pans or two 10 in round cakes
I use Springform pans for this recipe or deep loaf pans, but this can also be used as a muffin mix.
This is a terrific, super easy recipe that you can throw together quickly, and if your garden
produces a lot of zucchini and you have some extra freezer space, shred a bunch up and use it midwinter for this recipe.
If using frozen shredded zucchini for this recipe, drain off a little of the excess moisture once defrosted, but don’t squeeze dry.
Ingredients:
- 5 cups AP flour
- 1 cup Organic Cacao Powder (I prefer the Better Body Foods brand)
- 4 teaspoons baking soda
- 2 teaspoons salt
- 2 teaspoons cinnamon
- 3 cups sugar
- 4 eggs
- 11/2 cup unsalted butter (3 sticks), melted and at room temperature
- 2 teaspoons maple syrup
- 8 cups grated zucchini-about 3 lbs. (do not strain the liquid off for a moister product)
Method:
- Preheat oven to 350 F.
- Sift all of the dry ingredients together.
- Whisk the eggs, melted butter and maple syrup together, add in the grated zucchini.
- Stir in half of the sifted dry ingredients until incorporated, stir in the other half. The mixture will look extremely wet.
- Grease pans with Crisco, or I prefer to use Vegalene cooking spray as it doesn’t have any water in the spray unlike most cooking/baking sprays. Split the batter evenly between the pans.
- Bake at 350 F for about an hour or until a toothpick comes out clean. A little less time for loaves or if doing muffins.
- Remove from the oven and cool completely before removing from the pans and cutting.
This is wonderful as a cake or as a quickbread. You can’t taste the zucchini at all. Serve as is or with some cream cheese frosting.