21 July, 2010

Chocolate Zucchini Spelt Cake

I am still on vacation in Germany, visiting family and friends. I deeply enjoy my mom's traditional German homemade cuisine. As we are only here for a few days, everyday's lunch is a Sunday meal. I have noticed though that I can't eat as much as I used to, being now used to much lighter dishes and simply less food.
The Germans love their food, their fried fatty meats and sugary treats. One can obviously see that around their midriffs. It is shocking to see about 80% of adults and an enormous number of kids being heavily overweight.
Anyway, I also wanted to cook or bake something for my mom. Veggie cakes like carrot cakes or zucchini cakes are pretty much unknown in Germany. My mom grows her own zucchinis in the garden, so I decided to make a zucchini chocolate cake. The only whole meal flour I found in the kitchen was spelt flour. Spelt is said to be less allergenic than wheat and gives its dishes a deeper and nuttier taste. However, it is also said to make baked goods a little more dry than whole wheat flour, so I upped the zucchini by half a cup. I used olive oil instead of butter, as my mom only had margarine which is not a healthy ingredient because of their transfats.
The result was a delicious chocolate cake that everyone loved and even my kids (usually quite skeptic about my baked goods) gobbled down and kept asking for more. Their verdict (and mine too): simply irresistible with a glass of cold fresh milk!!


1 1/2 cups spelt flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 tablespoons unsweetened cocoa powder

2 eggs
3/4 cup agave syrup
1/4 cup olive oil

1 1/2 cups grated zucchini (about 1 large zucchini)
1/2 cup chopped walnuts

Yields 1 loaf
Preheat oven180C (350F). Grease a loaf tin or line with parchment paper.

In a large bowl, sift together flour, baking powder, baking soda, salt, cinnamon and cocoa powder.
In another bowl, beat the eggs. Whisk in agave syrup and olive oil. Combine wet ingredients with dry ingredients until just combined. Stir in grated zucchinis and walnuts.
Transfer batter to prepared loaf tin and bake for 45 minutes. Take out of the tin immediately after baking and let cool on wire rack.


  1. That looks great. I like that you used spelt flour. I have yet to try this.

  2. Great job adjusting the ingredients so you ended up with a moist cake. I just ran a post on zucchini and I linked back to this recipe. I stop by often, your cooking style is amazing!

  3. I've made this 3 times now. I used egg replacement powder as we are vegan. I also use 3 part raw cacao powder and one part roasted carob powder. Sometimes i subsitute maple syrup for the agave or half of each. I usually throw in some raw cacao nibs and a few vegan choc chips! This recipe is always a success no matter what.
    Thanks for the recipe!


  4. @ Angela,
    thanks so much. I am glad you like it.

  5. I forgot to add olive oil, but this cake still was very moist. I love it! Thank you for sharing all these healthy recipes.

    Compliments from Lithuania!

  6. I wonder how grated carrots would substitute? Zucchini is not in season here in WI and is a little expensive at the moment. I'm also thinking of throwing in some bittersweet ghirardelli...

  7. Travis, I am sure it works as well with carrots.

  8. I made this last night and it's so delicious and moist, even better the next day! I used a mix of regular and whole grain spelt flours, Dutch cocoa powder, substituted pure maple syrup for the agave, left out the cinnamon and added a handful of chocolate chips. You can't taste the zucchini or the maple flavor. It's the perfect easy chocolate cake! Thank you!