I am heading back to Sicily today after a (very) short solo vacation in Rome. Yesterday I walked from the Colosseum to Vatican City and then some. Note to self: no matter how comfortable your shoes are, if you’re walking over 20km on cobblestone streets your legs are going to BURN!
It’s no biggie. I’m at an airport and plan on parking my butt for a while.
I’m going to do a big post later on what I did in Rome, but for now I wanted to share with you a cake that I made this month in my little Sicilian apartment.
Have I told you about how difficult it is to cook here?
I have minimal cooking equipment, so when I get the bright idea to make a zucchini cake or grate cheese I have to “grate” whatever it is with a knife. And since we don’t have a sharp knife here, we use a Swiss army knife to cut things.
And yes, that is paper I’m using as a “cutting board”.
So, with paper as my cutting board and a Swiss army knife as my chefs knife I have definitely been making some adjustments in the kitchen. And yes, of course I could buy supplies, but we’re only here for three months, and I don’t NEED a bunch of fancy tools to make a delicious cake!
(don’t remind me that I said that once I’m back home, OK!??)
Anyway, this cake definitely did turn out delicious, and I just love the thick Nutella swirls amongst the deliciousness of a classic zucchini cake.
And what makes this cake even better, is that it’s for breakfast!! In this recipe I have grated carrots and zucchini, chocolate chips, Nutella swirls and cinnamon baked up in a deliciously moist cake. We ate this up in two days!
So, grab a fork and dig in! xx
- 1/2 cup unsalted butter, melted
- 1 1/2 cups all purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1 cup grated zucchini
- 1/4 cup grated carrots
- 2 eggs
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/4 cup chopped dark chocolate
- 3 tbsp Nutella
- Preheat oven to 325 degrees F. Spray loaf pan with nonstick spray and set aside.
- Place the melted butter in a large mixing bowl to cool and set aside. In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.
- To the cooled butter, whisk in the grated zucchini, grated carrots, eggs, sugar and vanilla.
- Pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix! Fold in the chopped chocolate and spread batter into prepared pan.
- Drop 3 tablespoons of Nutella on top of the batter in a row. Swirl with a knife.
- Bake for 55-60 minutes or until toothpick inserted into center comes out clean. Let cool in loaf pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack to cool completely.
Recipe adapted from A Beautiful Mess
Bread will keep for 5 days wrapped in plastic wrap in the fridge.