Zucchini has got to be one of the greatest vegetables in our garden! It can be made into so many magical things! We have had it on pizza, sautéed, grilled, fried, and today baked in a cake. I think this one is quickly becoming the family favorite recipe. After posting yesterday I was sent a few wonderful recipe ideas. I decided to take a few parts from each of them and add my own healthy twist to create a perfect new recipe that turned out amazing! The first thing I did was make gluten free flour. I have found that using oats from my pantry and grinding them quickly in the blender make the perfect flour for so many wonderful baked goods! I use a 1 to 1 ratio for all of my recipes and they come out perfect.
I ground the steel cut oats in my bullet for quick and easy clean up. The flour it produced was the perfect consistency for my cake. I really like Natures Path gluten free oats, but you can use any gluten free oats in your pantry.
The next step was to grind the zucchini in my food processor. If you do not have one you can always hand grate them too! I just love to use my kitchen gadgets and it makes cooking so much easier. The girls watched while I prepped the ingredients for this cake, and questioned vegetables and how they would taste. I promised them it would be delicious.
This cake was perfect on its own when it came out of the oven, but I thought it could use just a little extra love. I quickly made a cream cheese frosting that took this cake right over the top! The kids absolutely loved it and it was a hit in the house! The recipe is simple and a lot of the ingredients you have in your pantry. This is a wonderful summer or any time of the year cake!
1 1/2 cups steel cut oat ground into flour*
1/2 cup organic brown sugar
1/2 cup organic cane sugar
1/2 cup melted coconut oil
1 organic brown egg
1 cup zucchini shredded fine
1/4 teaspoon nutmeg
2 teaspoon cinnamon
2 teaspoon pure vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Coconut oil spray for pan*
Sprinkle pink Himalayan sea salt *
Preheat oven to 350 and spray pan with coconut oil and set aside. Grind oats in blender until fine like flour. Shred zucchini in food processor and set aside 1 cup. Add brown sugar and cane sugar to bowl with melted coconut oil and mix until well combined. Add egg and mix well. Next add vanilla and spices. Once all combined add baking powder and baking soda and stir. Add flour and mix until completely combined. Finally, add zucchini and mix well. Place cake batter into 8×8 cake pan and bake for 30 minutes. Let cool before adding frosting* ( batter may be slightly wet… that is ok!!!!!! It will bake just perfectly in the oven)
Cream Cheese Frosting
8 oz cream cheese softened
1/2 stick butter softened ( I used salted)
1/3 cup organic brown sugar
2/3 cup organic powdered sugar
1 teaspoon of pure vanilla extract
In a bowl blend with hand mixer cream cheese and butter until mixed well. Add powdered sugar 1/3 at a time. Alternate brown sugar in between. * ( 1/3 powdered mix, 1/3 brown mix, 1/3 powdered mix) Add vanilla and give a final good mix. Spread on cake or eat with a spoon… it’s that good!!!!!