At a glance
This gingerbread cake gets a unique twist by blending fresh zucchini instead of grating it, then swirling in blackberries before baking. You'll mix the wet and dry ingredients separately, then combine them into a smooth batter—the whole prep takes about 25 minutes before popping it in the oven for just over half an hour.
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Blend the zucchini
I don't grate the zucchini for this cake. Take a large zucchini, even an overgrown one, peel it, cut it in half and scoop out the seeds. Cut into medium-sized chunks and place in a large blender.
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Add the remaining wet ingredients
Add the eggs, molasses, sugar and melted margarine to the zucchini, then blend until smooth.
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Make the dry mix
Mix together both types of flour, baking powder, baking soda, cocoa, coffee, gingerbread spice mix and chia seeds. Combine the wet and dry parts of the batter and stir until smooth.
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