Chewy Zucchini Cakes

I've been entirely uninspired in the kitchen lately. I've been struggling to make some decisions about what to do next with my life and have sadly been doing very little cooking experimentation as a result. 

I've also been trying to cut back on my baked goods, I admit, possibly the bigger factor here!

This weekend, I decided I wanted some cookies and set out to make something interesting and new. I started throwing ingredients I liked into a bowl haphazardly and ended up with these cakes instead. They are nowhere close to cookies, but they hit my craving for something sweet and the Monk requests that I make them again soon.

I made these cakes in muffin tins but the consistency is more like brownies (minus the chocolate) than muffins. I might try them in tea cake moulds next time :)

Enjoy!



Chewy Zucchini Cakes

Dry Ingredients:
1/3 cup Sorghum flour
1/3 cup amaranth flour
1/3 cup quinoa flour
1/3 cup tapioca starch
1/4 cup coconut sugar
1 tsp cinnamon
1 tsp baking powder
dash salt

Wet ingredients:
1/3 cup finely grated zucchini (I used a zester)
3 medjool dates, chopped finely
1/3 cup coconut milk
1 chia egg (1 tbsp chia seeds whisked in 3 tbsp of water until jelly like)
1/4 cup coconut nectar
1/4 cup olive oil

Add ins:
1/3 cup cocoa nibs

1. Preheat over to 350 degrees
2. Mix dry ingredients
3. Mix wet ingredients
4. Mix wet ingredients with dry ingredients
5. bake for 30 minutes
6. let cool thoroughly