Monday, April 8, 2013

milling mondays: whole wheat zucchini ginger cake

I have always liked zucchini bread/cake. There is something oddly yummy about this cake made with a vegetable. It isn't too sweet and is lightly spiced and the zucchini makes it moist. It is just right.

Whole Wheat Zucchini Ginger Bread


2 tsp ground ginger
2 cups whole wheat flour (2/3 soft wheat berries and 1/3 hard wheat berries)
1 tsp ground cinnamon
1 tsp finely grated lime zest (or orange zest)
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 cups coarsely grated zucchini (1 large zucchini)
3/4 cup olive oil
3/4 cup honey
2 large eggs
1 tsp vanilla

Preheat oven to 350F.
If you mill your own flour, mill the soft and hard wheat berries. I use the pastry setting on my WonderMill.  Since this is a dessert dough, sift the flour once removing some of the bran in order to make it less dense.
In a bowl, combine flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder.
In a separate bowl whisk together zucchini, oil, honey, eggs, and vanilla.

Then add the two mixtures together and whisk until combined.
Finally, pour the batter into a 9x13 parchment paper lined (or greased) cake pan. 
Bake it for about 20 minutes.
Let it cool on a rack.

You can top the cake with some icing (I use powdered sugar with a little water).