1 cup grated zucchini (with skin)
1 juicy pear (seeded, with skin)
1/3 cup water
½ cup unsweetened cocoa powder (optional but delicious)
½ cup brown sugar
½ cup canola or olive oil
1 TBSP apple cider vinegar
2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
½ tsp salt
¾ cup semi-sweet chocolate chips
- Blend zucchini, pear and water in a processor until smooth
- Add everything else except chocolate chips, blend
- Add chocolate chips and pulse a few times
- Pour into a greased and sugared loaf or 9” baking pan
- Bake about 35 minutes in a preheated 350-degree oven
- Cool before turning onto a serving plate
- Sprinkle w/confectioners sugar or serve as is – healthy enough for breakfast!
I’ve been experimenting with different combinations of fruits and vegetables in cakes. Most zucchini cake recipes include a full cup of oil, but pear sauce works as a substitute for half of the oil. The pear also adds enough sugar to be able to cut down the usual cup of sugar to 1/2 cup. Of course, the addition of chocolate chips more than makes up for that missing half cup of sugar.
I served this cake at my mother-in-law-s 96th birthday, and everyone thought it was moist and delicious, except for a 4-year-old great niece who didn’t like the glaze (added to make it look more festive, but a little too sophisticated with its mocha flavor). The recipe is going to be in my second book, SMOTHERED: A Whipped and Sipped Mystery (due to be released summer 2020)!