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GARDEN ZUCCHINI CAKE
By Teresa Cutter
Healthy Recipes
Dressings Dips + Sauces Healthy Breakfast Healthy Chicken Recipes Healthy Dinners Healthy Drinks + Smoothies Healthy Fish Recipes Healthy Salads Healthy Side Dishes Healthy Slow Cooker Recipes Healthy Snacks Healthy Soups Quick + Healthy RecipesSpecial Diets
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What's great about it
Ingredients
3 organic eggs
125 ml (½ cup/4 fl oz) pure maple syrup
250 ml (1 cup/8 fl oz) extra virgin olive oil
2 teaspoons vanilla extract
zest from 2 oranges
4 teaspoons baking powder
generous pinch of salt
240 g (8 oz) wholemeal spelt flour (see below for Gluten-free)
500 g (16 oz) zucchini (courgette), coarsely grated, moisture squeezed out
155 g (5 oz) chopped walnuts
YOGHURT FROSTING
500 g (16 oz) labneh / strained Greek yoghurt or ricotta
60 ml (2 fl oz) pure maple syrup
2 teaspoons vanilla extract
Method
PREHEAT your oven to 160°C (320°F) fan-forced.
COMBINE eggs, maple, olive oil, vanilla and orange zest in a mixing bowl.
ADD baking powder, salt and flour then mix until just combined.
FOLD in the zucchini and walnuts then pour into a lined baking tin.
BAKE for 45 minutes and cool.
COOL in the tin for 30 minutes then remove to cool completely on a board or cake rack.
COMBINE frosting ingredients and store in the fridge until needed.
TOP you cooled cake with yoghurt frosting or whipped ricotta if using.
SERVE and enjoy.
Notes and Inspiration
Garnish with fresh herbs such as thyme, rosemary and bay leaf. For a gluten free cake use 400 g (14 oz) almond meal and 50 g (1½ oz) coconut flour, reduce olive oil to 125 ml (4 fl oz) and add an extra egg.
More healthy recipes from Teresa Cutter
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