Welcome to our kitchen! Today, we’re combining the wholesome goodness of millet with the subtle sweetness of zucchini in a delightful Millet and Zucchini Cake. This cake is perfect for those looking to incorporate more vegetables into their desserts without sacrificing flavor. Let’s dive into this nutritious and delicious recipe!

Ingredients:

• Dry Ingredients:
  • 1 cup millet flour
  • 1 cup all-purpose flour (or whole wheat flour)
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
• Wet Ingredients:
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup plain yogurt (or Greek yogurt)
  • 1/4 cup milk (dairy or plant-based)
• Zucchini:
  • 1 1/2 cups grated zucchini (about 1 medium zucchini)
  • 1/2 cup chopped nuts (such as walnuts or pecans), optional

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan or two 8-inch round cake pans.
2. Prepare the Zucchini: Wash and grate the zucchini using a box grater. Squeeze out excess moisture from the grated zucchini using a clean kitchen towel or paper towels.
3. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the millet flour, all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
4. Mix the Wet Ingredients: In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, plain yogurt, and milk until smooth and well blended.
5. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix. Fold in the grated zucchini and chopped nuts (if using) until evenly distributed throughout the batter.
6. Bake the Cake: Pour the batter into the prepared cake pan(s) and spread it evenly with a spatula.
7. Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve your Millet and Zucchini Cake. Enjoy it plain or with a dusting of powdered sugar.

Tips and Variations:

• Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend.
• Dairy-Free Version: Use dairy-free butter and yogurt alternatives.
• Enhanced Flavor: Add a teaspoon of lemon zest or orange zest for a citrusy twist.
• Healthier Option: Replace some of the butter with applesauce for a lighter texture.

This Millet and Zucchini Cake is a wonderful way to sneak in some vegetables while enjoying a delicious dessert. Its moist texture, subtle sweetness from the zucchini, and nutty flavor from millet make it a delightful treat for any occasion. Enjoy baking and savoring this nutritious and flavorful cake!