Our oven gave up on life just before New Years. It was not a sad loss, not by any stretch. Since we moved into this place we now call our home the oven has been nothing but trouble. It has cost us a small fortune in call out fees and maintenance costs and became a bit of a fire hazard. It took ages to heat up and seemed to do a better job of heating up the kitchen than actually cooking the food, was riddled with hot spots and, in its final moment of glory, launched frightening blue sparks out the back of it and almost caused some serious damage. That was it, time to move on!
With the chaos of New Years behind us we finally settled on a new model and the anxious wait began for its arrival. As we awaited the arrival of our new beast all I could think about was baking, every meal idea involved an oven in some way – lasagna, baked potatoes, roast veg salad, even fritatta’s are tricky without an oven. By Thursday though our wait was over and it was time to get down to the serious business of baking. We didn’t waste any time, first off the bat was Paul’s famous homemade pizza, followed closely by fresh bread and bread rolls. Then I made a pumpkin lasagna (it’s really all I could think about!) which went down an absolute treat, and last but not least were these gorgeous little cakes made with the growing glut of zucchini’s on the kitchen bench.
I’ve based these cakes on a great recipe I picked up over at Two Peas in their Pod a little while ago. It is a great recipe, the zucchini coconut flavour combo is great and overall it is low in fat and sugar with a great little boost of protein to help bring down the GI rating. I baked little loaves because I wanted to have a play with my new mini loaf tin but this is easily done as a full-sized cake by doubling the cooking time.
- ¾ cup plain SR flour
- ¾ cup wholemeal SR flour
- ½ tspn salt
- ½ tspn cinnamon
- ¼ tspn nutmeg
- 1 tbspn + ½ tspn poppy seeds
- 1½ cups of finely grated zucchini, moisture squeezed out in some cheesecloth or a clean tea towel
- ½ cup brown sugar
- ¼ cup + 1 tspn raw sugar
- ¼ cup coconut oil, melted
- ½ cup of vanilla yoghurt
- 1 tspn honey
- 1 large egg
- zest of one lemon
- ⅔ cup + 1 tspn shredded coconut
- Heat the oven to 180 degrees centigrade and grease a mini loaf tin (or full-sized loaf tin).
- Combine flours, salt, cinnamon, nutmeg and poppy seeds in a large mixing bowl.
- In a seperate bowl combine the zucchini, sugar (reserving 1 tspn of raw sugar), coconut oil, yoghurt, honey, egg and lemon zest.
- Mix the wet ingredients with dry and add the coconut.
- Mix well until combined.
- Spoon batter into loaf tins until ⅔ full.
- In a small bowl combine the remaining poppy seeds, raw sugar and coconut.
- Sprinkle a little of the mixture on top of each of the cakes.
- Pop in the oven for 20-25 minutes until a skewer comes out clean.
- Allow to cool in the tins for about 10 minutes and then remove to a cooling rack.
- Store in an airtight container for up to a week (if they last that long!)