Wednesday, May 25, 2011

Dandelion Root Zucchini Cake

They liked it!  They really, really liked it.  And, they didn't suspect a thing. 

Darryl and the kids dug in to the Dandelion root zucchini cake with as much enthusiasm and pleasure as they would our regular chocolate zucchini cake. And, no one mentioned the lighter colour or tasting anything different.   

dandelion root zucchini cake

Dandelion Root Zucchini Cake
1 ½ cup white flour
1 cup whole wheat flour
½ cup dandelion root powder (or cocoa powder)
1 ½ tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¾ tsp salt
3 eggs
1 ¼ cup sugar
½ cup apple sauce
1/3 cup canola oil
2 tsp vanilla
2 cups packed, grated zucchini
½ cup chocolate chips (optional)

Preheat oven to 3500.
Grease 2 8x4 inch loaf pans.
In a large bowl, combine flour, cocoa, baking powder, baking soda, cinnamon, salt
In a medium bowl, whisk eggs, sugar, applesauce, oil, vanilla.
Stir in zucchini to wet mixture.
Add wet ingredients to dry ingredients.
Stir just until moistened.
Add chocolate chips.
Pour into pans.
Bake for 50 minutes.
Cool in pans for 5 minutes then cool on wire rack.

Yield: 2 loaves

regular chocolate zucchini cake

1 comment:

Anonymous said...

Interesting use of dandelion root! It's funny what you can sneak into a recipe. Veggie ground "beef" is something I like to play with myself. Just FYI that If you're on medication to lower blood pressure, lower blood sugar, or diuretics you should, however, avoid consuming dandelion root.