Summer Zucchini Gingerbread Cake with Blackberries
· 8 servings
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.
Add the remaining wet ingredients
Add the eggs, molasses, sugar and melted margarine to the zucchini, then blend until smooth.
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.
Add the blackberries and bake
Grease the baking tray with margarine and dust with desiccated coconut. Pour in the batter, smooth it out, then "plant" the blackberries into it. Bake in an oven preheated to 165 °C for 30–35 minutes.
