Chocolate Zucchini Loaf

Vegetable Cakes

Welcome to my website! After many recipe requests from friends on my Facebook food posts I thought it was time to dedicate an entire site to food, food and food. Here I will post the recipes and photos of my cooking creations and I will share my thoughts about cooking, give tips and tricks, and further elaborate on the recipes in the ‘blog’. This is the first blog, but there are already recipes you can check out in the ‘recipes’ section. The recipes are written in English and in Dutch. In the upcoming weeks I hope to add more recipes and to write a blog entry at least once a week.

With this website I also would like to unite two of my hobbies: cooking and making photos. I love cooking in general but I have a special interest in baking, especially in making delicious and beautiful desserts and cakes as healthy as possible. Once the dish is ready the perfect picture will make for a water-mouthing whole.

So I mainly like to make easy and healthy food but occasionally I like to throw in some decadence for special occasions. But my first blog on this site is not so outrageous… It’s about vegetable cakes to introduce the Beet Chocolate Loaf and Chocolate Zucchini Loaf! (for the recipes you can click on the pictures and links)

Beet Chocolate Loaf

Beet Chocolate Loaf

Chocolate Zucchini Loaf

Chocolate Zucchini Loaf






Approximately twice a week I go for a run right out of work. When I get home from work I’m always really hungry and longing for something sweet. So as an after work and pre-run snack I’m currently making vegetable cakes.

The use of carrots in cakes goes way back to the Middle Ages, where they were used in puddings as a sugar substitute. Carrots contain a very high sugar level and other sugars were expensive and hard to come by. However other vegetables are not very often used in sweet cakes. The first cake I made with another vegetable than carrots was a Beet Chocolate Loaf. I knew that in recent years researchers found that beet juice has a positive effect on sport achievements. In a special cook book for runners (‘Het Hardlopers Kookboek’ written by Miriam van Reijen and Barbara Kerkhof) I read a very interesting recipe with chocolate and beets which inspired me to make a Beet Chocolate Loaf with no added sugars (but honey) and no fat. The earthy flavor of the beets and the taste of cocoa is really great and this recipe is also very moist.

After making several loafs with beets two colleagues of mine brought two different zucchini cakes to work which I really enjoyed. I made my healthier version with bananas, honey and cocoa powder. This Chocolate Zucchini Loaf is really easy and fast! So you should really give it a go! This cake is extra delicious when spreading some peanut butter or Nutella on a large slice.

Tips and Tricks: Both the Beet Chocolate Loaf and the Chocolate Zucchini Loaf (but also the Blueberry Banana Bread) are made by mixing the wet ingredients in a bowl and the dry ingredients in a separate bowl. After mixing, the dry ingredients should be added to the wet ingredients and stirred with a wooden spoon until just combined (don’t over stir the batter!). Preparations will take you no more than 10 minutes.

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