Reprinted from The Blood Type Diet Website (www.dadamo.com)

Zucchini/ Pumpkin Olive Oil Cake
24 votes

Description:

This zucchini pumpkin cake is delicious with a scoop of lemon sherbet.

Best Used By Blood Types:
  • Type A (6 beneficials)
  • Type A Non Secretor (5 beneficials)
  • Type AB (4 beneficials)
  • Type AB Non Secretor (6 beneficials)
  • Type B Non Secretor (4 beneficials)
  • Type O (4 beneficials)
  • Type O Non Secretor (4 beneficials)
Category:
  • Dessert
Ingredients:
  • Serves 4
  • 3 cups of spelt flour [or rice]
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/3 teaspoon ground nutmeg
  • 2 cups raw brown sugar [or 1 cup agave]
  • 1 1/2 cup extra-virgin olive oil
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • zest of 1 1/2 lemon, finely grated
  • 1 1/2 cups of shredded zucchini
  • 1 1/2 cup of shredded pumpkin
  • 1 cup walnuts,chopped
How to make it:
  1. Preheat the oven to 350 degrees.
  2. In a medium bowl whisk together the flour, baking powder, sea salt and spices, set aside.
  3. In the bowl of an electric mixer, beat the brown sugar, eggs and oil until light. Add the vanilla and lemon zest,
  4. followed by the dry ingredients, beating thoroughly to combine.
  5. Add the zucchini and pumpkin and walnuts.
  6. Pour into a greased 13 by 9-inch cake pan.
  7. Bake the cake 35-40 minutes, or until it is golden brown on top and springy to the touch in the center.
  8. Dust the top of the cake with confectioner's sugar or what ever your preference and serve.

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Pumpkin1 B B N N A N B B
Lemon/Lemon Juice1 B B B B N N N N
Sea Salt1 N N N N N N N N
Egg (chicken)1 N N N B N N N N
Walnut (English)1 ,2 B B B B N B B B
Zucchini1 N N N N N N N N
Ginger1 B B N B B B B B
Olive Oil1 ,2 B B B B B B B B


BTD Variations and Substitutions Analysis:

Grain Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Rice Cake/Flour2 ,3 ,4 B N B B B B N N
Spelt Flour/Products2 ,4 N N N N N N N A

Herb/Spice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Nutmeg1 N N N N N N A N
Vanilla- N N N N N N N A
Cinnamon1 N N N N A A N A

Sweetener Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Agave Syrup- N N N N N N N N
Sugar (Brown/White)- N A N A N A N A

[1] This recipe uses ingredients which may help limit bacterial overgrowth.
[2] This recipe uses ingredients rich in lignans.
[3] This recipe uses ingredients which may be genetically modified .
[4] This recipe uses ingredients which are high in phytates.

  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Oct 06, 2007 at 09:49 PM By: Rodney