Friday, August 31, 2012

Chocolate Zucchini and Sweet Potato Bread

Sometimes you bite into a cake and you are confused as to what exactly you are eating.  FYI this is one of those cakes.  After one bite you might  find yourself wondering if you are eating a salad or a dessert.  Wow, I am really making this cake sound really appealing...or is it appalling?

No, but for real.  I would not post this recipe if I did not like it.  This cake is surprisingly delicious!  Your traditional zucchini cake recipe calls for a mammoth amount of sugar, usually about 3 cups.  This recipe has one cup of sugar.  The main reason I decided to to try out this recipe was because it called for cooked mashed sweet potato.  I was intrigued by this unusual ingredient, and decided to give it a go.

As an added bonus this cake is lower in fat content, and also quasi gluten free.  I say "quasi" only because most people who have a gluten allergy cannot tolerate buckwheat flour, even though it is technically gluten free.  If you can't eat buckwheat, or if you don't have it on hand, please swap it out for a gluten free flour alternative all purpose mix, or for any other flour you have on hand.  Or if you are on the opposite end of the spectrum you can also use whole wheat flour instead.
To cook the sweet potato I just wrapped in in foil and roasted in the oven for about 45 minutes at 350 degrees until fork tender.  I like to roast them instead of boil them like a regular potato, that way it maintains its natural sweetness better.  Or you can just use leftover cooked sweet potatoes.  : )

Chocolate Zucchini Sweet Potato Bread
adapted slightly from a recipe from the Internet by Sue Ann Gleason
  • 1 cup buckwheat flour, or whole wheat flour, or a Gluten free all purpose flour
  • 1 cup sugar
  • 1/2 cup cocoa powder
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 3/4 cup chocolate chips
  • 2 cups shredded zucchini - can shred on a box grater or in food processor
  • 1 tsp. vanilla extract
  • 1/4 cup coconut oil, or softened butter, or canola oil
  • 1/4 cup mashed, cooked sweet potato
  • 1/2 cup Greek-style plain yogurt, or sour cream, or even buttermilk will work
Preheat oven to 350°. Add buckwheat flour, cane sugar, cocoa powder, baking powder, salt, cinnamon, and chocolate chips to a bowl and stir.

In another bowl, stir shredded zucchini, vanilla extract, coconut oil, mashed, cooked sweet potato, and Greek yogurt.

Fold dry ingredients into wet mixture until well combined. Lightly oil or butter   one 8-inch loaf pan or mini bunt pan and pour in batter. Bake 45-45 minutes, until toothpick comes out clean.  Cool before slicing.

Although this cake is is deliciously dark and moist!


  1. I.cannot.wait. YUM. It looks delicious. I might add some golden raisins and cherries. Let you know how it turns out!

  2. Ohh it looks fabulous!! so moist and comforting :)
    Mary x