- 100 g Grapeseed Oil
- 200 g Rapadura suagr
- 2 tsp Vanilla Bean Paste
- 280 g SR flour
- 60 g raw cacao nibs
- 1 tsp ground rock salt
- 250 g Milk
- 350 g zucchini, chopped into several pieces
Recipe is created for
1. Preheat oven to 170C. Grate the zucchini for 5 sec / sp5. Remove from bowl, no need to wash bowl.
2. Add oil, rapadura & vanilla to bowl, mix 20 sec / sp5. Scrape down sides of bowl and repeat.
3. Add flour, cacao, salt & milk, mix 20 sec / sp5. Scrape down sides of bowl. Turn onto "Counter-clockwise operation" sp3 and add the zucchini a little at a time through the hole in the top of the bowl (takes around 30 sec).
4. Pour into prepared loaf tin or cupcake moulds. A skewer WILL NOT come out clean when these are ready as it is such a moist recipe. Cupcakes bake approx 12 minutes, loaf tin around 35 min.
These cakes, while yummy, do have a slight 'rubbery' texture due to not having egg in them. As such, I feel that they need to be iced with your icing of choice. I ice the amount I think we will eat in a couple of days, and freeze the rest uniced to be used as a quick dessert option served with some warm jaffa custard.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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