Description
This slightly sweet cake is a great way to use up zucchini when you have a lot coming out of your garden.
Ingredients
Units
- 2 eggs
- 75 ml (2 1/4 fl oz) mild extra virgin olive oil (or 100 ml/3 1/2 fl oz cold-pressed organic sunflower oil)
- 80 g (2 3/4 oz) raw coconut sugar
- 200 g (7 oz) brown rice flour, sifted
- 50 g (1 3/4 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 vanilla powder 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.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Baking