Description
This slightly sweet cake is a great way to use up zucchini when you have a lot coming out of your garden.
Ingredients
Scale
- 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)
Instructions
- 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.
- Category: Baking