My parents don’t know this, but I worry about their health a little a fair bit … especially my father’s.
Growing up, I was convinced my father was the fastest walker in the world. I’d positively trot beside him just to keep up, wondering the entire time how he could have such a big and powerful stride. My father is still strong in many senses of the word. But these days, I find myself slowing my pace to keep in step with him. And I can now see his wisdom manifested as grays in his hair.
Living away from my parents, I often wonder if they are eating okay … if they are being active and healthy. So when I visit home, I do all that I can to sneak nutrition into their diets. I surreptitiously replace the cereal with Multi-Grain Cheerios. I cut bananas into the morning oatmeal and mix in raisins. I pack the pantry with whole grains, dried fruit, and nuts. I take charge of making family meals and prepare dishes full of nutritious vegetables and omega 3 fatty acids. And I make treats like this:
This cake looks innocent enough at first glance. But when you cut into it, you see that this little cake is really just a covert vessel for a whole bunch of nutrition.
Check out that zucchini.
Zucchini has 0 glycemic load and is a good source of Thiamin, Niacin, Pantothenic Acid, Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin B6, Folate, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.
Goodness that’s a sexy nutrition label.
But my dad doesn’t like zucchini, or vegetables for that matter. So I’ll do things like say, “”Dad. Don’t worry about breakfast. I’ll make something tasty. You trust me, right?”
That’s because I know he does – especially in the kitchen.
And then I’ll bake up treats like this and serve it to him with a cold glass of skim milk. And he’ll finish the plate and sometimes reach for seconds … maybe because he is my father and wants to be supportive of my cooking/ baking endeavors. I like to think it is because he really likes it. Whatever the case, by the end of the one or two plates, he’s had a full serving or more of vegetables.
And that to me is sweet success.
Zucchini cake
1 c almond flour
1 c whole wheat flour
1 c all purpose flour, sifted
1 tspn baking powder
1/2 tspn baking soda
1 tspn kosher salt
1 tspn fresh nutmeg
2 tspns ground cinnamon
3 large eggs at room temperature
2/3 c honey
3/4 c light brown sugar
2/3 c olive oil
1 tspn almond extract
1 tspn vanilla extract
2 3/4 c finely grated zucchini
2 tspns freshly minced ginger
Zest of 2 lemons
1 c chopped pecans
2/3 c rolled oats
1. In a medium bowl, combine the flours, baking powder, baking soda, cinnamon, nutmeg, and salt
2. In a large bowl, whisk or beat the eggs, honey, light brown sugar, olive oil, almond extract, and vanilla extract until light and airy (about 5-7 minutes)
3. Fold in the dry ingredients
4. In a separate bowl, combine the finely grated zucchini, lemon zest, and freshly minced ginger
5. Fold the zucchini into the cake batter with the pecans and the rolled oats
6. Grease and flour a bundt pan and pour the batter in
7. Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean
Best served at room temperature