Incognito

I found this recipe from one of the books I borrowed from the library. I've always been interested in incorporating vegetables in my bakes but unfortunately the recipes that I find doesn't turn out well.

 I've tried using beetroot before in my bakes so I know it does work but it's my first time to try using zucchini. The cake itself is easy to make. Somehow you wouldn't be able to taste the vegetables in it. My son never noticed anything different. It was very moist ( in a very good way) NOT wet and soggy .The only thing I didn't like is that it came out a bit flat which maybe due to the zucchini and beetroot.





Chocolate Zucchini and Beetroot Cake


65 g All Purpose Flour
65 g whole wheat pastry flour
36 g cocoa powder
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
40 g muscovado sugar
100 g caster sugar
65 g unsalted butter, softened
90 g egg
80 g Greek style yogurt
1 tsp vanilla extract
120 g zucchini, peeled and grated ( remove excess liquid )
120 g red beets, peeled and finely grated
1/2 cup chocolate chips


Preheat oven to 350F. Grease an 8-inch cake pan ( or in my case I used mini loaf pans) and dust with flour, tapping out the excess.

Sift together the flours, cocoa, baking powder, baking soda, cinnamon and salt into a medium mixing bowl

Mix the butter and both sugars together until light and fluffy.

Gradually add the eggs and then the yogurt and vanilla until mixed thoroughly.

Add the flour mixture and beat until combined

Stir in zucchini, beets and chocolate chips.

Pour batter into the prepared pan and bake for 30-40 mins (mini loaf pans), 45-50 minutes 8 inch round cake or until a toothpick, inserted in the center, comes out clean.