A friend of mine posted a recipe for sweet potato bread pudding, which sounded awesome because I do so love sweet potatoes, so I clicked on the link to take a peek… and concluded that although I’m sure it would be awesome, it was also a zillion tons of sugar per serving so it was basically diabetes in bread pudding form. However, it made me start reminiscing about my Daddy’s favorite cake which both my mom and my Grandmother would make for him during December, which began with his birthday and ended with Christmastime. The cake is divine and it’s an old family recipe called Sweet Potato Chocolate cake. Alas, it is diabetes in cake form, and diabetes is the reason I no longer get to spend time at the holidays or any other days with my Dad, who lost his life to it in 2002. So, I wondered how I might achieve that delicious cake-y goodness that brings back so many happy memories in a less-likely-to-kill-me sort of way. (Note: My sweet grandmother’s take on “diet” sweet potato chocolate cake was to make it in 2 layers instead of 3. Love her. ♥) This thought led me down the path of a little kitchen alchemy: combining my family’s sweet potato chocolate cake concept with a random #paleo zucchini bread recipe. My experiment turned out so well that I had to make it an official recipe and share it with the world! I’ve now made three loaves of this stuff and it’s swiftly becoming a new holiday favorite! And the best part of this deliciousness: it’s very low sugar and you get lots of whole food nutrients to boot! Cake with vegetables that tastes amazing?!? YES, PLEASE!
Here’s the recipe! Please bake, share, embellish as you wish… and ENJOY! ♥
- ½ cup coconut flour
- 3/4 tsp. baking soda
- ¼ tsp. baking powder (aluminum free)
- ½ tsp. salt
- 1 Tbsp. cinnamon
- ½ tsp. nutmeg
- 2 tsp. dark cocoa powder
- ¼ tsp. allspice
- ¼ tsp. ground cloves
- 3 pasture-raised eggs
- 2-3 Tbsp. raw honey or maple syrup (I used 3 Tbsp. raw honey & 3 pitted prunes I just needed to use up! Note: It was plenty sweet for me, but you can add more sweet stuff if your taste buds really want sweet and are used to refined sugars. I suggest 1 extra Tbsp. of coconut palm sugar.)
- 1 cup-ish (1 medium) zucchini, shredded finely (I just food processed it)
- ½ a large or 1 whole medium sized (already cooked) sweet potato, mashed
- 1 Tbsp. coconut oil, plus a bit extra if greasing the pan
- ½ cup walnuts or your other favorite nuts (optional)
- Preheat oven to 350 degrees.
- Grease a loaf pan with coconut oil or line with parchment paper; set aside.
- Shred your zucchini finely, and mash your sweet potato.
- Add in the eggs and other liquid or soft ingredients.
- Add the dry ingredients and spices, and stir until the batter is smooth. (You can use a mixer if you have one, but it is not required. Very easy to mix up with just a bowl and a spoon!)
- Stir in the nuts, if using.
- Pour or spoon batter into your greased loaf pan and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. (Batter will be thick and sticky.)
- Bring it out of the oven and let it sit for 5 minutes before slicing.
Serving suggestion: Pair with your favorite hot tea or coffee at breakfast time.