How To make Wholemeal Zucchini Apple Cake

Zucchini carrot apple bread

Chocolate Banana Bread

The most delicious chocolate banana bread ( or cake ) ever. In Canada we call it banana “ bread “ simply because it’s baked in a loaf pan but it’s definitely cake to me ???? I tried to lighten the ingredients up and use healthier alternatives but feel free to make any substitutions necessary. It is so moist and another one bowl wonder. You will need:
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3 ripe bananas
3/4 cup coconut sugar
1 large egg
1 teaspoon pure vanilla extract
1/3 cup avocado oil ( or any )
1/4 cup nut milk ( or any )
1/4 cup unsweetened cocoa/cacao
1.5 cups all-purpose flour
1 teaspoon baking soda
handful choc-chips
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Please note : I used plant-based chocolate chips, as well as plant-based milk. Feel free to use any you love. Walnuts are so good in here as well but it’s up to you
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Directions
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Pre-heat oven to 375F. In a big bowl mash the bananas , and add in your wet ingredients + sugar. Stir and add in the cacao , flour , and baking soda. Pour it out onto a loaf pan lined with parchment paper to ensure your bread does not stick. Shake the loaf pan a little bit to distribute your batter and bake for 40 to 45 minutes depending on your oven. A toothpick should come out clean. You can let it cool and enjoy. We like to wrap it nicely after it’s cooled and leave it on the counter as it doesn’t last us long. Enjoy, and follow me for more.

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Apple Zucchini Whole wheat Almond flour cake| Healthy cakes | No Maida| Kids Approved

Healthy cake recipe for kids. Adding Apple and zucchini gives that extra moisturizer to your cake. You can’t stop with one bite keep going it’s still not all purpose flour.

Ingredients:
1) 3 eggs
2) 2 cups grated zucchini
3) 1 cup grated Apple
4) 1 cup coconut sugar ( use any sweetener)
5) 1/2 cup maple syrup
6) 1 teaspoon baking powder
7) 1/2 teaspoon baking soda
8) 2 cup whole wheat flour
9) 1 cup almond flour
10) 1/2 cup oil
11) 1 teaspoon cinnamon
12) 1 tablespoon vanilla essence

Preparation:
1) Mix dry ingredients and wet ingredients separately and then combine them all in a mixing bowl
2) Bake at 350f for 1 hour

Note: This ratio is good for 1 whole loaf or medium loaf and 6 muffins.

THE MOISTEST APPLE, ZUCCHINI & CARROT CAKE WITH CREAM CHEESE FROSTING || THE UNSALTED KITCHEN

#theunsaltedkitchen #AppleZucchiniCarrotCake #healthyvegetsblescake

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Hello everyone! Welcome to The Unsalted Kitchen, by Dioza. I'm May, but friends and family call me Dioza. I'm a Filipino who's married to a wonderful man from Texas. My father-in-law was from Holland and his wife was from Kentucky. I want to share my cooking with all who seek a healthier diet. I am vlogging my unsalted and low sodium dishes to help others like my father-in-law, who started having chronic kidney disease and blood pressure problems at the age of 90. His kidney doctor recommended a daily sodium intake between 1,300mg and 1,500mg. I am going to do my best to make every dish and video simple and easy to understand. It is my hope to help other people.

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The BEST Carrot Cake with Cream Cheese Frosting

This is my favorite recipe for homemade carrot cake! This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting.

INGREDIENTS & MEASUREMENT CONVERTERS BELOW

For the carrot cake:

2 cups all-purpose flour (spooned & leveled)
1-1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 tsp ground ginger
1/2 teaspoon ground nutmeg (less if you don't like strong taste)
3/4 cup vegetable oil
4 large eggs room temperature
1/2 cup light brown sugar
1 cup brown sugar
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 cup grated carrots, lightly packed
1 cup zucchini, lightly pack
1/2 cup gala apple or 1 medium size

For the cream cheese frosting:
1 (8-ounce) package brick style cream cheese, softened to room temperature
3 Tbsp. coconut oil
6.oz white chocolate
1 teaspoon pure vanilla extract


INSTRUCTIONS

To make the carrot cake:
Preheat oven to 350°F. Spray or brush with butter two 6-inch round cake pans well with non stick cooking spray (you can also line the bottom of each pan with parchment paper for easier removal) and set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and brown sugar until well combined. Add the rest of the ingredients mix until well combined.

Pour the cake batter evenly between both prepared cake pans. Bake at 350°F for 35-40 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20-25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.

To make the cream cheese frosting:
put chocolate in a microwaveable bowl and melt chocolate for 30-60 secs with coconut oil
mix cream cheese and chocolate mixture until smooth.

To assemble the cake:

Level the tops of each cake with a knife or cake leveler. Place one of the cakes on a cake stand, top with a little over 1/4 cup of the frosting, and smooth it out into one even layer. Place the other cake on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice if desired.

1 cup all-purpose flour = 125 grams (4 1/2 ounces)
1 cup sifted all-purpose flour = 115 grams (4 ounces)
1 cup bread flour = 130 grams (4 1/2 ounces)
1 cup sifted bread flour = 121 grams (4 1/4 ounces)
1 cup (packed) brown sugar = 200 grams (7 1/2 ounces)
1/2 cup butter = 1 stick = 115 grams (4 ounces)
1 cup cake flour = 115 grams (4 ounces)
1 cup sifted cake flour = 100 grams (3 1/2 ounces)
1 cup chocolate chips = 180 grams (6 1/4 ounces)
1/2 cup natural unsweetened cocoa powder = 41 grams (1.6 ounces)
1 cup confectioners’ sugar = 120 grams (4 1/4 ounces)
1 cup sifted confectioners’ sugar = 115 grams (4 ounces)
1/4 cup cornstarch = 28 grams (1 ounce)
1 cup granulated sugar = 200 grams (7 1/2 ounces)
1 Tablespoon honey = 21 grams (3/4 ounce)
1/2 cup maple syrup = 156 grams (5 1/2 ounces)
1 cup milk = 227 grams (240ml; 8 ounces)
1/4 cup molasses = 85 grams (3 ounces)
1 cup oats = 95 grams (3 ounces)
1/2 cup peanut butter = 135 grams (4 3/4 ounces)
1 cup sour cream or yogurt = 227 grams (8 ounces)
1 cup whole wheat flour = 113 grams (4 ounces)