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This is tho only way how I am able to make my kids eat zucchini - yet. :-) Thanks to this delicious vegetable the cake is very soft and juicy.

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Zucchini cake


3 eggs

150 g powered brown sugar or muscovado

150 ml oil (neutral taste)

150 g spelt flour

150 g wholemeal spelt flour

1 tbsp baking powder

3 tbsp cocoa

1 tsp ground cinnamon

approx. 350 g grated zucchini (1 bigger or 2 smaller)

jam and chocolate for topping (not necessary)

Steps: 9


At first, grease the baking pan (approx. 24 x 34 cm) with butter and sprinkle with flour (sometimes I use semolina too) and preheat the oven to 170 degrees.


Peel the zucchini, take out he seeds and grate roughly.


Whisk eggs with powdered sugar using a mixer into the light foam and gradually add oil.


Mix the flours with baking powder, cococa and cinnamon.


Add flour mixture into the egg one and whisk until soft.


In the end, using a wooden spoon, stir in grated zucchini.


Pour the dough into the baking pan and bake for about 25 minutes. If you use smaller pan, the cake will be taller, so you have to bake it a little longer.


One done, take the cake out and spread jam over it while it is still hot. Then let cool.


Meanwhile, melt chocolate in water bath and pour it over the cake.

You don't have to use jam and chocolate if you don't want to. But exactly because of it, you can make nice cake of a regular one, for example for Sunday afternoon. 

Moreover, it is healthy! :-)

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