Carob Zucchini Cake

So much zucchini, what to do with it all! Not a bad dilemma to have. Here’s a way to use some.

Preheat oven to 350 degrees. Grease an 9×13″ baking dish or line it with parchment paper with a light spray of non-stick cooking spray. In a large (and I mean large!) bowl, mix together:

2 cups date sugar

2 1/2 cups all purpose gluten-free flour

1/2 cup carob powder

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon xanthan gum

1 teaspoon salt

Add and mix well:

2 1/2 cups grated zucchini (1 smallish medium sized unpeeled)

In a smaller bowl, using an electric mixer, beat:

6 tablespoons aquafaba

Until double in volume, then add:

1/4 cup date sugar

1/2 teaspoon cream of tartar

Beat on highest speed until stiff peaks form – the mixture shouldn’t move when you move the bowl on its side.

In another small bowl combine:

1/2 cup unsweetened fruit sauce: pear, apple, peach, plum etc.

1 cup avocado oil

2 teaspoons vanilla extract

1/2 cup oat milk

1 tablespoon rice vinegar

Whisk to combine thoroughly. Make a hollow in the middle of the dry zucchini mixture and add the wet ingredients. Mix thoroughly making sure all the dry mixture is combined. Add the whipped aquafaba and carefully fold it into the rest of the batter. Pour into prepared pan and bake approximately 30-40 minutes or until a toothpick inserted in the middle comes out dry.

This is a very dense, moist (if not overbaked) rich cake so once cooled, cut into small squares. Freezes well. If more decadence is wanted, top with carob ganache and serve with non-dairy whip or vanilla frozen dessert of choice. I served mine with some plum coolee.

TIP: It would be more like zucchini brownies if baked in a roll cake pan (this is a large “cookie” sheet like pan except it has higher sides). Baking time should reflect size of pan so the larger and shallower the mixture, the less baking time needed.