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Monday, June 4, 2018

Zucchini Mug Cake

Zucchini Mug Cake
(Adapted from: https://kirbiecravings.com/zucchini-mug-cake/)


4 level TBspoons flour
1 level TBspoon sugar
1/4 Teaspoon baking powder
1/4 Teaspoon baking soda
A sprinkle of cinnamon
4 TBspoons milk
Almost 1 TBspoon olive oil
3 Level TBspoons grated or shredded zucchini (remove excess moisture)
1/2 TBspoon Peanuts, crushed
Honey (optional)
1 baggie
1 8oz mug
1 heavy glass
Several tablespoons and teaspoons
Cheesecloth or paper towels


Put peanuts in a baggie. Smash with bottom of heavy glass to crush.
Combine dry ingredients in mug.
Stir thoroughly.
Add milk and oil.
Stir until batter is smooth.

Remove water from zucchini either by placing in cheesecloth and wringing out excess moisture, or use paper towels and pat dry.
Add zucchini and nuts to batter.
Stir well.

Microwave on high for 1 minute 15 seconds.

When done, overturn cup on a small serving plate.

I drizzled a little bit of honey over the cake (not pictured).

It was interesting. There was no egg in the recipe and the nuts made it tasty.

Note: I did not have any cheesecloth or paper towels. But, I had some leftover clean, lacy curtain material. I cut a small swath and used it to wring out the excess moisture from the grated zucchini and it worked great. It also washed up well and dried quickly.

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