This recipe was one I made with a grade 4/5 class. We had to make it without egg because of allergies, but it was easy and delicious. It was very funny to listen to them insist that they were not going to eat a “cake” with zucchini in it. They changed their tune when it was cooked!
Prep time: 15 minutes
Cook time: 1 hour, approximately
Yield: One loaf
Ingredients
360 ml shredded zucchini
250 flour (you can use white or whole wheat)
125 ml unsweetened cocoa powder
5 ml baking soda
2.5 ml baking powder
1.25 ml salt
1.25 ml ground allspice
1.25 ml ground cinnamon (optional)
60 ml oil
60 ml unsweetened applesauce
125 ml sugar
125 ml brown sugar
80-100 ml buttermilk
5 ml vanilla extract
125 ml semi sweet mini chocolate chips
Instructions:
- Preheat oven to 350F. Lightly grease an 20×10 cm loaf pan. Alternatively, line it with parchment paper for easy removal of the loaf.
- Grate the zucchini and set it aside.
- In a large mixing bowl, combine the dry ingredients except for the sugars.
- In a separate mixing bowl, beat the wet ingredients with the sugars. Fold in the grated zucchini.
- Add the dry mixture to the wet mixture and beat until just combined.
- Gently stir in the chocolate chips.
- Pour the batter to the loaf pan and bake between 55 and 65 minutes or until a toothpick inserted in the centre comes out clean.
- Place the pan on a wire rack to cool. After 10 minutes, remove it from the pan to completely cool before slicing. Cooling overnight is preferable, but this loaf is so delicious that you won’t want to wait!
Teaching From the Garden 