ZUCCHINI CAKETREATS FROM RETREATS
3 medium sized zucchini (shredded)
1 cup sugar (coconut, raw cane or similar). You can add more if you prefer the cake to be sweeter.
1.5 cup all purpose flour
1 sachet (2 sable spoons) of baking powder
1 tablespoon of vanilla extract
1/2 cup of organic milk
1/2 cup of olive oil
Mixture of dry fruits and nuts. I usually add a cup full of raisins, almonds and shredded coconut.
Beat the eggs with sugar, afterwards add the rest of the wet ingredients and mix well. Add all your dry ingredients and make a homogeneous batter. Add zucchini and dry fruits/nuts and pour it on a prepared baking tray.
Bake for about 30 minutes on 180 C and then cover the top with a baking paper and bake for another 5-8 minutes until the stick comes out dry.
Right after you take the cake from the oven, spread marmalade on top and add shredded chocolate or coconuts. The cake has a soft, almost creamy texture and it is a big hit with my kids since they were very little.
Benefits of zucchini:
Zucchini is low in calories, full of anti-oxidants and vitamin C.