Home Economics 

Pie maker Chocolate and Zucchini Cakes    

Upper Junior students learned how to use a vegetable in a cake recipe and how to use a piemaker to make small cakes. Using zucchinis in cooking like potatoes and pumpkin add moisture. It’s a great way to add another vegetable without tasting that vegetable. Students enjoyed the chocolatey taste and were surprised that they had eaten zucchini. 

Ingredients: 

1 ½ cups finely grated zucchini

1 cup brown sugar

2/3 cup of olive oil

2 eggs

1 teaspoon vanilla essence

1 ½ cups of plain flour

1/3 cup cocoa powder

1 teaspoon baking powder

Icing sugar to serve.

Equipment: mixing bowl, measuring cups and spoons, grater, chopping board, sifter, pie maker.

WHAT TO DO:   INSTRUCTIONS   

1. Place grated zucchini in a sieve. Squeeze out excess moisture. 
2. Place brown sugar, oil, and eggs in a large bowl. Whisk until well combined. Sift flour, cocoa, and baking powder over egg mixture. Add zucchini and stir until combined. 
3. Preheat pie maker. Spoon ¼ cup of mixture into each hole. Close lid. Cook for 8 minutes or until a skewer inserted into center of cakes comes out clean.

Transfer to a wire rack to cool. Repeat with remaining mixture to make 12 cakes. Dust with icing sugar. Serve. 

WHAT TO DO:   INSTRUCTIONS   

1. Place grated zucchini in a sieve. Squeeze out excess moisture. 
2. Place brown sugar, oil, and eggs in a large bowl. Whisk until well combined. Sift flour, cocoa, and baking powder over egg mixture. Add zucchini and stir until combined. 
3. Preheat pie maker. Spoon ¼ cup of mixture into each hole. Close lid. Cook for 8 minutes or until a skewer inserted into center of cakes comes out clean.

Transfer to a wire rack to cool. Repeat with remaining mixture to make 12 cakes. Dust with icing sugar. Serve.