Wednesday, August 23, 2017

Double Squash Cake

Both pumpkin and zucchini add moisture to a simple spice cake, while flax and whole wheat add texture and a delicious nutty flavour. 

Double Squash Cake


Are you up to your eyeballs in zucchini too? We just keep hauling them in from the garden, giving them away to local relatives and (in my case) trading them for other yummy produce like eggplants and chili peppers - which unlike the squash, didn't grow well this year. Of course, there is still more than we can give away and eat at mealtimes, so I get to come in and bake away one or two of the green baseball bats.

Zucchini wasn't the only squash I found myself with a lot of. We were cleaning out the freezer (to make room for these lovelies) when I discovered a container of home-roasted pumpkin puree. Remembering how deliciously sweet and caramelized it was last year when I made pies, I needed to find a use for it to save it from the bin. Like with so many other things, it was Pinterest to the rescue - and the Pin looked so perfect - simple, with no need for adornment - that I had to give it a shot.

I changes a handful of things while making this - not much, but I only had one egg, so flaxseed subbed in the other two. I used unrefined jaggery (and less of it) instead of the brown sugar called for, melted the butter and used whole wheat flour for extra flavour and texture. Since we had no raisins at home (we're not huge fans), I left them out and went for a plain Jane model. Finally, because pumpkin spice and maple go hand in hand, a touch of extract rounded out the flavours perfectly.

Waiting for this to bake took forever, and the house smelled like Thanksgiving the whole hour. By the time it came to actually cutting the cake, bits of batter from the pan had "mysteriously" disappeared, and there was no doubt that we had a winner.

Now if only I had more roasted pumpkin in the freezer...


Double Squash Cake
Adapted from Love Foodies
Makes 1 Bundt cake, about 16 slices
1 large egg
¼ cup ground flax
⅓ cup warm 1% milk
1 tbsp vanilla
2 tsp maple extract
1 tbsp cinnamon
½ tsp nutmeg
¼ tsp cloves
½ tsp ground ginger
½ tsp salt
1 cup pumpkin puree
¾ cup jaggery powder (or brown sugar)
½ cup melted butter
2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cups shredded zucchini, lightly drained
  1. Preheat the oven to 350 F and grease a Bundt pan
  2. In a large bowl, whisk the egg, flax, milk, extracts, spices, salt, pumpkin, jaggery and butter.
  3. Add the flours, baking powder and baking soda, stirring just to combine.
  4. Stir in the shredded zucchini.
  5. Bake for about 1 hour, until it tests done.

Amount Per Serving
Calories: 177.6
Total Fat: 7.1 g
Cholesterol: 27.3 mg
Sodium: 49.7 mg
Total Carbs: 21.0 g
Dietary Fiber: 2.7 g
Protein: 4.4 g