The post PALEO DOUBLE CHOCOLATE ZUCCHINI CAKE (UPDATED) appeared first on My Digital Kitchen.
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I finally got a chance to revamp my favourite cake! This version is moist and also light so it’s not as dense as the previous versions i’ve made, and i’ve made this several times! The key ingredients are the zucchini and the nut butter. It’s basically a mix between a bread and a brownie. This cake is paleo approved and contains one zucchini, you wouldn’t even know it’s in there. I think it’s the perfect way to sneak in your veggies and eat chocolate!
- 1 medium zucchini
- 2 organic cage free eggs
- ¾ cup natural almond butter or any nut butter
- ½ cup raw honey, melted
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 2 tbsp coconut flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ cup natural cocoa powder
- Pinch of sea salt
- ¼ cup dairy free chocolate chips, plus more for topping
- Preheat oven to 350°F and line or grease a 9x5 loaf pan.
- Grate zucchini into a bowl, then use a paper towel to squeeze out the excess moisture. This is essential because you don’t want your cake to be runny or stay in the oven longer than the baking time. Set aside.
- Whisk eggs in a large bowl. Add in almond butter, honey, vanilla, cinnamon and grated zucchini and mix gently until the wet ingredients are incorporated.
- Sift in coconut flour, baking powder, baking soda, cocoa powder and sea salt, then mix until the batter is smooth. Add in chocolate chips.
- Pour batter into the prepared loaf pan and top with more chocolate chips (optional). Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let it cool at room temperature before serving.
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]]>The post SAVOURY ZUCCHINI BREAD WITH ROASTED BELL PEPPERS AND LIGHT FETA CHEESE appeared first on My Digital Kitchen.
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Finally! My first savoury bread recipe was a delicious success! Simply amazing and full of tons of flavour, with the right amount of spice and heat 
This bread is quite versatile with savoury toppings and is also a nice break from traditional sweet and sandwich breads. It’s moist, fluffy, aromatic, and has well balanced flavours.
I must say the best slice I had was when it was fresh out of the oven and topped with my homemade mayo and veggie toppings, I’m pretty sure I went to food heaven and met the culinary Jesus for about ten minutes, and It was the best ten minutes of my life 
okay i’ll stop being cheesy now lol…but this recipe is definitely a must try!
Recipe: adapted from closetcooking.com
Wet Ingredients:
1 1/2 cups organic zucchini (grated, squeezed, and drained)
2 roasted organic red peppers (chopped)
1/2 cup organic light feta cheese
2 small cloves garlic (grated)
1 tsp basil (or oregano)
2 tbsp sulphite free balsamic vinegar
1/4 cup organic extra virgin olive oil
2 organic cage free eggs
Dry Ingredients:
1 1/2 cup brown rice flour
1 tsp organic sea salt
1/2 tsp gluten/aluminum free baking soda
1/2 tsp gluten/aluminum free baking powder
First, roast your peppers. Set oven to broil and cut the red peppers in half, removing the stem and seeds.
Place the peppers on a baking sheet lined with foil paper with the cut side facing down. Let it broil until the sides have blackened, about 20 minutes.
Place the peppers in a zip lock bag and let them cool for about 20 minutes. Peel off the skin (it should flake off easily), then dice them into small pieces and set aside for your bread!
Now, pre-heat oven to 350°F.
Mix wet and dry ingredients in separate bowls before bringing them together.
Pour batter into a greased 9/5 inch loaf pan.
Bake for 60 minutes or until it passes the toothpick test.
Serve with toppings of choice, or my homemade mayo!
The post SAVOURY ZUCCHINI BREAD WITH ROASTED BELL PEPPERS AND LIGHT FETA CHEESE appeared first on My Digital Kitchen.
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