Zucchini, beets, carrots, even turnips. Veggies in sweet baking is not unheard of.
In fact, when I was in Grade 5 our school did a fundraiser for something – probably gym or band equipment or something – and to raise money they created a cookbook that parents and students contributed recipes to.
I sold the majority of my cook book collection when I left the country in ’09 but one that I kept was my Marysville School Cookbook. I drew a really horrible lame picture in there too. I was never the arteest.
My mom came to visit us during the holidays last winter and she was perusing through the cookbook and realized she had misplaced many of the recipes she herself had submitted so many years before. She asked me to go through the book and copy her recipes and email them to her.
Being the most awesome daughter that I am I did. In the process I came across so many of her recipes I don’t remember ever trying. I’m actually pretty surprised that I didn’t get beat up or teased more in school because of some of these recipes.
Whole Wheat Turnip Cake? Seriously!
All the other moms were submitting recipes for fun stuff like Chocolate Chip Cookies and Caramel Popcorn Balls and my mom submits Turnip Cake.
That aside, some of my favorite recipes and treats do actually include veggies. Besides, it must be somewhat healthier for you when there’s veggies right?
This is another traditional cake recipe I had before we went gluten-free and vegan in baking. This recipe was given to me by my sister-in-law. I’ve made adjustments for allergens and because it’s such a moist recipe, I’ve had to forgo baking it as a cake and instead stick to cupcakes.
These rise up nicely and fall slightly when cooled. The top part of the cupcake gets sort of gooey from a combination of the rise/fall and chocolate chip topping.
Chocolate Zucchini Cupcakes
- 1/2 cup softened vegan margarine
- 1 3/4 sugar
- 1/2 cup unsweetened applesauce
- 1/2 tsp baking soda
- 1/2 cup grapeseed oil
- 1/2 cup soy or almond milk
- 1 tsp lemon juice
- 1 tsp vanilla
- 2 cups grated zucchini
- 1 1/2 cups brown rice flour
- 1/2 cup tapioca starch
- 1/2 cup corn starch
- 2 tsp xanthan gum
- 1/3 cup cocoa
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- chocolate chips
- Preheat oven to 350 F.
- Cream vegan margarine and sugar together.
- Mix applesauce with first amount of baking soda. Add to creamed mixture with oil, then beat.
- Meanwhile mix lemon juice into milk and let sit a few minutes.
- Add sour milk, vanilla extract and grated zucchini to creamed margarine mixture. Mix well.
- Sift all dry ingredients, except chocolate chips, together in a separate bowl.
- Add slowly to the wet ingredients.
- Beat well for 2 minutes.
- Portion into paper-lined muffin tins by 1/4 cup measure.
- Sprinkle 5 chocolate chips on top of each cupcake.
- Bake for 25 minutes or until done when tested with a pick.
- Let cool in muffin tray for 10 minutes then remove to finish cooling on a wire rack. Cupcakes will fall slightly as they cool.
These are really decadent.
To be honest, now that I look back at my childhood of unusual baked goods I have to say I’m pretty glad my mom introduced us to more than just the standard favorites. I believe now that if we ever had kids I’d probably do the same thing. Maybe not turnip cake but other stuff that’s good for you and also tastes good like hummus and quinoa instead of Hostess Cakes and McDonalds.
Stay tuned for a GF/Vegan version of Whole Wheat Turnip Cake. (Ummm, not.)
Update July 19,2011: So yeah, I totally made Turnip Cupcakes. Check it, yo.