How To make Liz's Chocolate Zucchini Cake

Zucchini Cake

Liz from Night Owl Crafts Australia shows how to make a delicious Zucchini Cake.
The recipe is as follows:-
Cake
2 large or 3 medium zucchini
Rind of two limes finely grated
3/4 cup vegetable oil
1 1/2 cup caster sugar
3 eggs
2 teaspoon vanilla paste
1/2 cup pistachio nuts chopped
3/4 cup almond meal
2 cups self raising flour sifted
2 teaspoons ground cardamom sifted

Glaze
60 gram butter
Juice of one lime
1 cup pure icing sugar
Extra chopped pistachio nuts to sprinkle on top
Liz can be contacted at nightowlcraftsau@gmail.com or visit her web site nightowlcraft.com for more craft ideas

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Low(er) Calorie Zucchini Bread

Today we're making zucchini bread :)

mix together
1 zucchini- blended and strained
1/3 cup coconut oil- melted
1/4 cup maple syrup
1 large egg
1/2 cup greek yogurt
1 tsp vanilla
-mix completely-

add in
1 1/2 cups flour
1/2 tsp baking powder
pinch of salt
1 tsp cinnamon
mini chocolate chips (optional)

top with brown sugar
Bake for 35 minutes @ 350

RECIPE BASED OFF OF LIZ THOMSON- small changes were made :)

Flax-Coconut Muffins: 1-minute recipe [from Liz Prueitt's 'Tartine All Day' cookbook]

These Flax-Coconut Muffins from Liz Prueitt's Tartine All Day cookbook have become new favorites of mine. They're gluten-free and much healthier than the average muffin. I love them for breakfast or as a snack throughout the day. I've been cooking out of Prueitt's excellent cookbook as a part of Epicurious' cookbook club [#epicookbookclub]

Watch the video to see how it's done. Below are the ingredient measurements Prueitt includes in her book.

Check out her book here:

FLAX-COCONUT MUFFINS (via Tartine All Day: Modern Recipes for the Home Cook by Liz Prueitt)

Grease a 12-well muffin tin and preheat the oven to 180 Celsius or 350 Fahrenheit.

Combine 3/4 cup coconut sugar, 2 Tbsp molasses and 3 eggs until completely incorporated. Add 1 1/4 cups coconut water and 1/3 cup olive oil to the egg mixture, then mix in 1 1/2 ground flax seeds. Set aside for 5 minutes to let the flax soften

In another bowl, mix 1 1/3 cups oat flour, 2 tsp baking soda, 1/2 tsp ground cinnamon and 1/2 tsp salt. Slowly mix the flax mixture into this mixture, until well combined.

Gently fold in 1 cup grated apple and 1 cup raisins. Portion the batter into your muffin tin and place an apple slice (and my addition: a coconut sliver!) on top. Sprinkle with sugar. Bake for 35-40 minutes.

These freeze well, too! (They're good for up to 2 months in the freezer)

[Note: you can substitute grated carrot or grated zucchini for the grated apple. Or do a combination of them!]

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Produced, filmed, edited and hosted by Katie Quinn

Hi there, friends! My name is Katie and I'm a video journalist & food enthusiast. On this channel I make videos about life and delicious things. I post every week, and of course, I #keepitquirky :)

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