Whole wheat apple zucchini cake with cream cheese frosting.
A delicious cake filled with all the best produce in season. Plus, it’s sweetened with fruit and high in fiber. What could be better?!
Who else is excited for fall and all the cozy recipes to come? I sure am! I said it many times before, but fall is by far my favorite season and I’m so happy to be entering the colder, cozier months. Summer was great and all, but I can’t stand the heat (and the smoke we had this particular summer). Anything over 25°C and all I want to do is stay inside in the air conditioning or spend my day in a pool. Anyone else like that?
I know I’m a bit strange, but to me, perfect weather means you can comfortably wear pants and long sleeves. I’m all about being cozy, in a sweater, holding a cup of coffee without sweating.
If there’s one thing I miss from living in Saint John, it’s the temperature. A hot summer day meant 20°C, which was perfect to me. So yes, this year, I’m especially excited for fall.
Now, I want to know: What do you want to see on the blog over the next few months? Any recipes you’d like to see healthified? Any fall, Thanksgiving or Halloween recipes you’d like? Please let me know in the comments! I would really love your feedback to make sure I give you what you want!
In the meantime, I’m sharing this apple zucchini cake I made in partnership with Stokes Stores. Trust me, it’s a good one! The cake itself is sweetened with dates and apples and is made using whole wheat flour for added fiber. I also added in some zucchini, because why not? They’re in season right now and they add moisture and nutrients.
While the recipe is sweetened with fruits, there is no need for a food processor in this recipe (other than the frosting, which is optional and has an option without a food processor). The apples and dates are cooked in a saucepan, then mashed into a sort of applesauce, which acts as a sweetener.
As for the frosting, you have the option to sweeten it with dates or maple syrup. If making it with maple syrup, you can use a stand-up mixer or a food processor. If using dates, you will need the food processor or a strong blender. I will warn you that the frosting is not overly sweet. We love it as it is, but if you have a bigger sweet tooth, I do recommend tasting it, then adding maple syrup to taste.
Another option is to omit the frosting completely and serve it as a snack or to top your slice with butter/margarine or nut/seed butter. Those options are just as good and a little lighter.
Finally, I don’t have a gluten-free or vegan version of this cake yet. Let me know if you try a version that works!
That’s it. You can decorate the cake however you’d like – I just kept it simple. I hope you’ll like it!
This post is sponsored by Stokes Stores.
Jump to RecipeMeet my favorite winter pizza: Mushroom & caramelized onion pizza with sage pesto…November 10, 2018