Chocolate Zucchini Cake with Butter Cream Frosting

Due to the abundance of zucchini coming from our flourishing garden, I decided to make zucchini cake for our weekly pot luck after church, we hope everyone enjoys eating it as much as I enjoyed making it. Hopefully you will see more zucchini recipes soon!

11/2 c. sugar
1/2 c. butter
1/4c. oil
3 eggs
1/2c. milk
1 tsp. vanilla
2 1/2 c. flour
1/2 c. cocoa powder
1 tsp. baking powder
1tsp. baking soda
2 c. shredded zucchini
1/2 tsp. cinnamon(optional)
Cream sugar butter and oil. Beat in eggs, milk and vanilla. Combine dry ingredients and add. Stir in zucchini. Pour into a butterd 13x9inch pan bake at 350 for about 40 min. till done in center. Cool. Frost with butter cream or chocolate butter cream if desired.


Variation: Add 1 tsp. grated orange make glaze with 3/4 c. powdered sugar 1/2 tsp. grated oarange peel and 1/2 T. orange. Drizzle over cooled cake.

The recipe is here!

Raw Vegan GORP Truffles

1/4 c. raw sunflower seeds

1 c. oats

1/2c. chopped almonds

1/2 c. mixed dried berries

1/2 tsp. vanilla

2 T. tahini

1/4 c. almond butter

1/4c. honey

1/2 tsp. cinnamon (optional)

Mix together and form into balls. Refriderate till firm! Enjoy these yummy cookies without guilt:)

Gluten Free Almond Joy Brownies

3 oz. gluten free dark chocolate
7 T. coconut oil, the stuff that tastes like coconut
1 c. light brown sugar
2 eggs
few drops of vanilla
1/2 c. ground almonds
2 T. plus 11/2 tsp. brown rice flour
Chocolate Glaze
1/4 c. coco powder
1/4 c. sugar
2 T. coconut oil
Heat over medium heat for 2 min. Pour on top of warm brownies and cool in fridge! Then sprinkle with
coconut and chopped almonds.
Heat oven to 350. Grease an 11x7 in. pan. Place chocolate and coconut oil in saucepan and melt over low heat. Stir in remaining ingredients and combine well. Pour the mixture into the prepared pan and place in the oven for 30 min. until lightly springy in the center. Remove from the oven and cool for 10 min. Mark and divide into 15 squares.

Serve them with jam....................

or with butter and honey!

Cornmeal Muffin

1/3c. coconut oil/oil/ butter
1/3c. honey/sugar/maple syrup
1 1/2c. soy milk/water/ cows milk
2 eggs
1 1/2c. wheat flour/white flour
2 1/2t. baking powder
3/4t. baking soda
3/4t. salt
1c. yellow cornmeal/ white/ blue
1t. cinnamon is optional

Mix together the milk, honey, eggs, and coconut oil. If your coconut oil if more of the shortening consistancy, heat it up till it is melted.
Add the remaining ingredients. Divide the batter into 12 greased muffin tins. Bake for about 17-20min. on 375 degrees.

Cool a few minutes in the pan, them remove and serve with whatever you please! We like butter and honey, or jam!

* for this recipe I used coconut oil, honey, wheat flour, white cornmeal, and soy milk, and cinnamon.

Our first time sprouting!