I had half a zucchini left over from last week’s salad, so I decided to make a cake.
I started with a standard recipe for zucchini bread and then reduced fat and sugar.
- 1 cup whole wheat flour
- 2 cups white flour
- pinch of salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 3 eggs
- 1/4 cup xylitol
- 1 cup agave syrup
- liquid stevia (quantity depends on strength; mine is weak and I used 1 teaspoon)
- 1 cup water
- 3 tablespoons chia seeds
- 2 cups grated zucchini
- 2 teaspoons vanilla extract
- 1/2 cup chocolate chips
Mix the chia seeds in the water and set them aside until they form a gel, about 10 minutes.
Preheat the oven to 350° F/180° C. Grease a baking pan.
Sift together the flours, salt, baking soda, baking powder, xylitol and cinnamon. Add the eggs, chia seeds, stevia, agave and vanilla and stir until just mixed. Add the zucchini and chocolate chips and stir until combined.
Pour the mixture in the cake pan and bake until a toothpick inserted in the center comes out clean, about one hour.