Tuesday, October 5

Chocolate cakes with a healthy difference!

I always like try new and different recipes to keep us all interested in food and also in the hope that I find that new recipe that my girls' enjoy too. My wonderful hubby will always eat what I cook with the exception of tuna so I don't cook that when he's eating with us. The girls' on the other hand can be a bit fussy which can get a bit frustrating when you go to so much effort and they eat very little. I will always try foods regularly but in different ways in the hope that they will grow to enjoy them. The other day I spotted the perfect recipe book at the library, I knew I had to borrow it and see if it had any good ideas to tempt my fussy eaters.

After reading through the book many times I knew I needed to give some of the recipes a go. Chocolate is a favourite in our house so I decided to try some yummy chocolate cakes with a difference, they have broccoli and zucchini in them. They have been a hit with most of the family except for Miss 6. The recipe book suggested icing the cakes with some of their Smart Icing which replaces half the icing sugar with almond meal. Although this is a great idea, the almond meal has a very strong taste that wasn't as palatable as the usual icing. I think that next time I might try the icing with only a quarter of the almond meal and see if it less over powering, I think it's important to keep trying. I also thought you might like the recipe for these healthy little chocolate cakes that benefit everyone with added vegetables.

'Eat Your Greens' Little Cakes
2 eggs
1/2 cup oil
3/4 cup brown sugar
1 cup broccoli, finely grated (finely chop the tops)
1/2 cup zucchini, finely grated
1/2 cup white self raising flour
1/2 cup wholemeal self raising flour
3 tbls cocoa powder
1 tsp baking powder
1 tbls low fat milk

Preheat the oven to 190 degrees celsius. Line 18 patty pans with paper cases.
Whisk the eggs, oil and sugar together in a large bowl.
Add the vegetables, flours, cocoa, baking powder and milk and mix well.
Spoon into the prepared tins, and bake for 15 - 20 minutes or until springy to a gentle touch. Lift out onto a wire rack to cool.

Inside Information
COLOUR: Chocolate brown TEXTURE: Soft BOOSTS: Fibre, complex carbohydrates, calcium, beta-carotene (vitamin A), iron, potassium, phosphorus GREAT FOR: Chocoholics

Smart Icing (Chocolate)
2 tsps cocoa powder
1/2 cup almond meal
1/2 cup icing sugar
1 tsp nuttelex
6 tsps water

Combine cocoa powder, almond meal and icing sugar.
Add the Nuttelex and 2 teaspoons of the water.
Slowly increase water until desired consistency is reached.

I hope you enjoy them!

P.S. Molly's little op went well today although she seems a bit sad at the moment:( she has slept all night so hopefully she'll be happier in the morning. Thank you for all your well wishes:)


  1. Oh yummo!!!
    I *SO* wish I could bake these... but alas my oven has died. It is awful. I never realised how much I used it and took it for granted until it was gone.

  2. I Catherine, I was making a zucchini choc cake last year and it was really delicious! Good on you for your persistence in trying. I have fussy ones too Mr 4 more so than miss 6. I understand that it gets frustrating.

  3. Lovely! I can see a batch of these being devoured in no time at all : )

  4. I love the idea of adding healthier foods into my cooking. What a great idea for the icing, who would have thought you could change that up? My son loves cupcakes - mostly for the icing!

    Have you seen 'Deceptively Delicious'? It's all about putting vege purees into EVERYTHING.

    I'm super excited to pick up a copy of the Women's Weekly Good Food for toddlers this afternoon. I've had my name down at the local thrift store for ages and a copy has finally come in. Can't wait to get cooking!


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