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Zucchini and Dried Cranberry Cake

Veronica Lavenia
This slightly sweet cake is a great way to use up zucchini when you have a lot coming out of your garden.
Course Baking
Servings 6 servings


  • 2 eggs
  • 75 ml 21/4 fl oz mild extra virgin olive oil (or 100 ml/31/2 fl oz cold-pressed organic sunflower oil)
  • 80 g 23/4 oz raw coconut sugar
  • 200 g 7 oz brown rice flour, sifted
  • 50 g 13/4 oz buckwheat flour, sifted
  • 15 g 1/2 oz organic baking powder
  • 1 tablespoon bourbon vanilla powder
  • 1 banana
  • 2 zucchini courgettes, grated
  • 1 handful dried cranberries sugar and palm oil free


  • Preheat the oven to 180°C (350°F/Gas 4). Lightly grease and line a 22 cm (81/2 inch) springform tin with baking paper.
  • Using an electric mixer, beat the eggs with the olive oil and sugar. Add the flour, baking powder and cinnamon and mix until well combined.
  • Peel the banana and mash in a bowl using a fork. Add the flour to the banana, along with grated zucchini.
  • Add the dried cranberries.
  • Pour the batter into the tin and bake for 40 minutes, or until golden brown. Cool in the tin for 5 minutes before lifting out carefully onto a wire rack to cool completely.