This slightly sweet cake is a great way to use up zucchini when you have a lot coming out of your garden.
Photo G. Giustolisi
Recipe from A Modern Italian Table (New Holland Publishers) available on Amazon and the best US online bookshops
Zucchini (courgettes), are in season, and together with dried cranberries they make a winning combination in this delicious cake—perfect for spring and summer breakfast.
This is a perfect recipe to make with children. It is great to involve them in preparing cakes like this because it teaches them to vary the ingredients, allows them to try different flavours and encourages them to eat more fruit and vegetables.Print
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.