Heather's Zucchini Coconut Loaf
This is a lovely cake that has been modified as it fell apart when sliced. The aim was to develop a vegetable based cake with a minimum of fat, sugar and eggs. Not an easy task as these are the ingredients that 'stick' a cake together. With the aid of apple sauce and Xylitol(a sugar substitute that has no after taste as do some other sugar substitutes.), and extra egg whites, satisfaction was achieved. I also add my own Quatre epices mix. Bought mixed spice could be used.
Set oven to 175 C
1 egg and 3 egg whites
1/4 cup of oil
1 cup of grated Zucchini
1 teaspoon of Vanilla
1 1/2 cups of plain flour
1/2 teaspoon of Baking powder
1 teaspoon of carb soda
1 1/4 teaspoon of mixed spice or (Quatre epices mix)
1/2 cup Coconut
1/2 cup of Currants or Sultanas
1/4 cup of Xylitol(available from Health Food shops)
1/2 cup Apple Sauce
Sun flower seeds.
DO
Add egg, egg whites, oil, and vanilla and beat with egg beater.
Add grated Zucchini
Add all ingredients EXCEPT sunflower seeds.
Mix well to incorporate all ingredients
Pour into a well lined tin, (20 x 10 cm.)
Scatter sunflower seeds on top, and bake for 1 hour.
Test after 50 minutes as baking time will depend upon moisture of apple sauce.
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