Monday, September 20, 2010

Carob zucchini cake anyone?




Sounds bad... Where's the chocolate and cream you ask??
Believe it or not this cake is divinely moist and sweet and chocolatey ( but caffiene free!)... And healthy sort of.
Recipe:
cream 90g butter with 1 tsp vanilla and 3/4 cup brown sugar
stir in 2 free range vegetarian eggs
add 11/4 cup rye flour, 1/4 cup organic carob, 1/4 cup organic soy milk, 11/2 cup organic zucchini grated
mix lightly, put in grease loaf tin and cook at 180c till it is cooked (about 30 mins...depends on your oven)

2 comments:

Caroline said...

Sounds and looks scrummy!

Vic said...

Yum! We're going to the bulk food store today, now I reaaaallllly want to get some carob to make this! Vic xx