peace of cake.

The hollyday season is FULL on — Santa comes tomorrow! Only a few more days full of peace on earth until January 1, when all sweets and sugarplums dancing in your head comes to an end and goes to war … death by treadmill! 🙂

Indulge your sweet tooth with modern twists on holiday classics like gingerbread with this gingerbread pumpkin zucchini chocolate chip cake! I know that is a mouth-full to say but trust me, you’ll want to have more than a mouth-full of this cake! I created this by playing around with a simple gingerbread recipe from my Babycakes cookbook earlier this fall. The ingredients list may seem overwhelming but it follows the fake it ’til you bake it rule: you basically just throw it all into your mixer and let it work it’s magic. 🙂

Any dinner guests and family members will LOVE this spicy and sweet holiday dessert! (If it lasts long enough to make it to the table!) And it will help keep the peace among any ‘interesting’ conversations, as everyone will be too busy eating this up to chatter!

Need:
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
2 tablespoons ground ginger
.25 teaspoons nutmeg
.25 cups molasses
1 tablespoon vanilla
1 can pumpkin (not pie filling)
1 cup dark chocolate chips
1 zucchini, shredded
.67 cups agave nectar
.5 cups coconut oil
.67 cups almond milk
.75 cups water
Oven to 350 degrees

Steps:

Slave away and add ALL ingredients into your Kitchen Aid mixer! 🙂

Now, the healthy stuff: zucchini!

And then add the fun stuff: chocolate chips!

Combine all ingredients using the wire whisk on your mixer — first on stir and then gradually increase the speed.

Finally, spray a nine inch cake pan with EVOO. Then fill it with your holiday-smelling batter! Place in the oven to bake at 350 degrees for approximately 52 minutes.

Once the cake has finished cooking, let it cool for 30 minutes. You may serve the cake as-is or top with a can of icing — I have used cream cheese frosting since it does not over-power the ginger or chocolate. Enjoy and may your table be filled with peace after a piece of this cake! 🙂

Print Recipe

peace of cake

Course: Dessert

Ingredients

• 2 cups all purpose flour
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp cinnamon
• 2 tbsp ground ginger
• .25 tsp nutmeg
• .25 cups molasses
• 1 tbsp vanilla
• 1 can pumpkin (not pie filling)
• 1 cup dark chocolate chips
• 1 zucchini, shredded
• .67 cups agave nectar
• .5 cups coconut oil
• .67 cups almond milk
• .75 cups water

Hollyized Steps:

• Oven to 350 degrees.
• Slave away and add ALL ingredients into your Kitchen Aid mixer!
• Now, the healthy stuff: zucchini!
• And then add the fun stuff: chocolate chips!
• Combine all ingredients using the wire whisk on your mixer — first on stir and then gradually increase the speed.
• Finally, spray a nine inch cake pan with EVOO. Then fill it with your holiday-smelling batter! Place in the oven to bake at 350 degrees for approximately 52 minutes.
• Once the cake has finished cooking, let it cool for 30 minutes. You may serve the cake as-is or top with a can of icing — I have used cream cheese frosting since it does not over-power the ginger or chocolate. Enjoy and may your table be filled with peace after a piece of this cake!