I love carrot cake, and never thought it was weird to have carrots as a base in a dessert.. A few years ago someone talked to me about a zucchini cake. Hm, I never tried it.. Though this summer I was experimenting and made one, and I got a crush on it. Especially as the 'saison de courgette' is ON and you can easily find many beautiful zucchini veggies around here in France.
So here is my courgette recipe for You to try, I hope you like my version - also, remember to try with the cacao cream and rose pepper topping, it really makes it super delicious and I made it last time for my Pop Up at Armony Saveurs in Annecy, France.
Here we go:
Recipe
Makes one big cake
Ingredients
180g butter
150g brown sugar
450g courgette
120g dark chocolate chips
330g flour (for gluten free use 1/3 of: almond flower, rice flour and buckwheat flour)
1 pack baking powder
1 tsp salt
1 tsp vanilla
1 'splotch' soy milk
Heat the oven to 180 degrees.
Cut the zucchini in small cubs.
Melt the butter on low heat in a pan.
Mix all the ingredients in a bowl and knead with your hands.
Prepare a baking form, a bread loaf pan or a round cake form with baking paper, and put the dough inside. Bake for 55 minutes.
Take out the cake and let cool and sit for a bit.
Serve with a raw chocolate cream : mix very well : 4 soaked dates + 2 avocados + 3tbsp cacao powder
and sprinkle some rose pepper on top of it.
.... or just plain like the photo is showing :)
Love
Lina
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