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Recipe chocolate zucchini cakes dairy-free and grain-free

Posted Jul 14 2013 9:56pm

Oh my, did I ever enjoy creating these little cakes. They were inspired by a recipe for paleo chocolate zucchini bread on Elena's Pantry web site. But I wanted to use macadamia nut paste rather than coconut oil. Here's what emerged. This quantity makes enough for 6-10 traditionally sized cup cakes (you know, the size cupcakes used to be before they succumbed to the modern practice of super-sizing everything...)


3/4 cup almond meal (I make my own almond meal using my masticating juicer, it's more cost-effective, but because the almonds I use are raw, not blanched, and not skinned, the cakes will have a more substantial texture)

2 tablespoons of raw cacao powder or cocoa powder (note: all tablespoons are 15ml)

1/4 teaspoon salt

1/4 teaspoon bicarb soda

1 egg

2 tablespoons macadamia nut paste

2 tablespoons honey

1/2 cup grated raw zucchini, loosely packed.


1. Mix it all together thoroughly.

2. Spoon into cupcake moulds lined with baking paper

3. Bake at pre-heated 180C oven for 15 minutes

If you liked this recipe, you might also like this recipe for grain-free, dairy-free banana bread 

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