We are Amy and Gail Shingler, sisters-in-law and friends!

We are passionate about living authentic and intentional lives!

We are enthusiastic about healthy eating!

We created a space to share our favorite recipes & the life philosophies from which they stem!

Our desire is to inspire,

may you be edified by what you read here!

Thursday, August 2, 2012

Zucchinis are like bunnies...

          Zucchinis are like bunnies.  They multiply quickly.  When I went to buy my zucchini starters, I had a stranger laugh as I naively put  several zucchini plants into my cart.  He said,  "You better plan on a LOT of zucchini."  I thanked him for his opinion and went on my merry way.  That was my first mistake.  I thought I knew something he didn't...I am the woman with a wicked black thumb.  I am the one who enviously listens to people who garden and I live vicariously through them as I snack on their bounties. Now, back to my zucchinis...this picture is from today's harvest.  I walk out to such a bounty everyday.  Maybe I will open a small zucchini farm, neagh!  I have been scouring the web for awesome zucchini recipes and you might be happy to know I found one that your kids will thank you for...no, they will beg you for a chore if only you make this delectable dessert for them.  Healthy?   Well, in my happy world, cocoa powder is very high in antioxidants, the zucchini is super green--need I say more! You had me at cocoa powder.  This recipe is adapted from one I found at one of my favorite sites, www.peasandthankyou.com  One of the bonuses is that it is gluten free for all you crazy gluten freaks out there.  Wink!  Wink!

Chocolate Zucchini Cake...with sprinkles

Cake Ingredients: 
1 1/2 c. oat flour (finely ground old-fashioned oats - just grind up in a blender or food processor and shazam you have oat flour)
2/3 c. cocoa powder
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 c. shredded zucchini (approximately 2 medium zucchini, shredded and squeezed to release moisture, and drained)
1/2 c. unsweetened applesauce
1 c. maple syrup
2 t. vanilla extract
2/3 c. vegan chocolate chips

For the Frosting:
8 oz. non-dairy cream cheese, softened
1/2 c. non-dairy margarine (i.e. Earth Balance), softened
1/2 c. maple syrup
2 t. vanilla extract
1/2 c. cocoa powder
pinch of salt
sprinkles-lots of them

Instructions:Preheat oven to 350 degrees.Combine cake ingredients and mix with beater until fully incorporated. Fold in chocolate chips.Spread batter into a 9×13 pan that has been lightly greased or sprayed with cooking spray.Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean. Set aside to cool.For frosting, beat cream cheese, margarine, maple syrup, and vanilla together using an electric mixer. Gradually add cocoa powder and salt until incorporated and frosting has thickened.Spread over the cooled cake. Top with sprinkles.

Happy baking,  and eating, and eating.  By the way this cake tastes killer the next day straight out of the fridge...ONLY if you have leftovers.


  1. Good for you two being so committed to learning about healthier food! I wouldn't have thought of zucchini cake. We'll have to try this.

  2. Update: Our daughter, Emily, made this zucchini cake over the weekend and it's just as good as you said. She found her own, similar chocolate frosting recipe so we're just pretending it's healthy.

  3. I love that you tried it! Sometimes pretending can be so theraputic! Thank you for giving it a try.

  4. i made this recipe in muffin form today! instead of oat flour i used sprouted whole grain flour...the entire chocolatey pan is almost gone! no frosting of any kind! this is simply a great "base" recipe to which one can add coconut, flaxseeds/flaxmeal, nuts, almost anything! later i am going to make a few extra batches to put in the freezer for when school starts and routines make time a little tighter...i'm also going to make mini muffins because that is a great size to throw in a lunchbox or a snack pack for the car!