This fudgy zucchini bean cake recipe produces a tasty confection using several unusual ingredients: zucchini, white beans, carob and coffee substitute. Health seekers will appreciate the digestive benefits of a cake that is very low in fat (and with NO animal fats or cholesterol).
People with allergies to chocolate will enjoy the fudgy sweetness that carob imparts without the headaches and jitters that can be the unwelcome side effects of consuming cocoa and chocolate.
Garnish with fresh or preserved fruit.
1 1/2 C. Spelt Flour
1/2 C. Raw Carob Powder
1 T. Coffee Substitute
1/2 C. organic Cane Sugar (or other sweetener)
1 tsp. Baking Soda
1/2 tsp. Salt
1 1/2 C. Cooked White Beans
1/2 C. Almond or Hazelnut Mylk
2 T. ground Flaxseed mixed in 1/4 C. Water
2 tsp. Almond Extract
2 C. grated Zucchini
This delicious but unusual Fudgy Zucchini Bean Cake was adapted from a recipe in The Great Vegan Bean Book by Kathy Hester. Hester's book has over 100 plant-based recipes "packed with the kindest protein in town". The book covers everything from Basic How-Tos, Grocery Budgeting (beans are a phenomenally inexpensive high nutrient food), and recipes for Breakfast Beans, Snacks, Soups, Salads, Patties, Spreads, Stews, Chillies, Casseroles, Pastas, and Desserts (including the original "Chocolate Summer Squash Cake" from which this recipe was adapted). To purchase this great little book, click on the following:The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes!
Fudgy Zucchini Bean Cake (click to go to top of page)
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