Fairly easy and fast! This cake is full of flavors and zucchini gives it a really soft texture.
3 medium sized zucchini (shredded)
150 gr caster sugar
250 gr all purpose flour
1 sachet of baking powder
vanilla extract from 1 bean
100 ml of organic milk
100 ml of olive oil
Mixture of dry fruits and nuts (I used 60 gr raisins, 80 gr chopped almonds and 5 spoons of shredded coconut)
Just pace it all into a bowl, mix it well and pour it into a baking pan that you lined with a baking paper.
Bake for about 45 minutes on 180 C.
I wanted to enhance a coconut flavor so after baking I pour coconut oil over the top of the cake. Afterwards I’ve spread a homemade marmalade on top and sprinkled it with chocolate.
Benefits of zucchini:
Zucchini is low in calories, full of anti-oxidants and vitamin C.