That’s the tough question isn’t it? What should our first post on the Children’s Garden and Exploring Toronto Programs brand new blog tell you? What important facts should we impart? What shiny little nuggets of wisdom should we dish out?
There are so many options, so many possibilities . . . but really, there’s only one clear choice:
Our most popular recipe and special event dish is made healthier and, dare I say, tastier with whole grain flour, plenty of grated zucchini and tempting spices. Adapted from an old Harrowsmith Country Life recipe, it takes only a few minutes to whip up and even fewer to eat! This recipe can even handle a little extra zucchini if, like the rest of us, you grew way too much. More zucchini is especially good if you use all or mostly whole wheat flour (if using all whole wheat flour try 1 1/2 cups of whole wheat all purpose and 1 1/2 cups of whole wheat pastry). Check out the option at the bottom to replace even more of the sugar with healthy ingredients. Honestly, you can’t tell the difference! Click here for a printable .pdf version.
Double Chocolate Zucchini Cake
3 cups flour (white or whole wheat, optimum 2 C white, 1 C whole wheat)
1½ teaspoons baking powder
2 teaspoons cinnamon
1¼ teaspoons salt
1 teaspoon baking soda
½ teaspoon cloves
1½ cups vegetable oil
2 cups packed brown sugar
2 oz. unsweetened chocolate, melted
3 medium zucchini, grated and drained
1 cup semi-sweet chocolate chips
1 cup chopped nuts (optional)
Combine flour, baking powder, cinnamon, salt, baking soda and cloves and set aside. Beat together oil and sugar, then beat in eggs one at a time. Gradually beat in melted chocolate, then dry ingredients until smooth. Fold in zucchini, chocolate chips and nuts. Pour into greased and floured bundt pan and bake at 350°F for 1 hour 20 minutes (or use several smaller pans and reduce cooking time).
Optional – replace one cup of sugar with ½ cup ground hemp and ½ cup ground flax and up the zucchini to 3 ½ to 4 cups.
Healthy eating never tasted so good! Enjoy!