At a glance
This unique gingerbread cake gets its moisture and mild sweetness from fresh zucchini blended right into the batter—no grating needed. You'll mix the blended zucchini with eggs and molasses, combine it with a warm spice blend, then top everything with fresh blackberries before baking for about half an hour until golden.
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Blend the zucchini
For this cake I don't grate the zucchini. I peel a large, even overgrown, zucchini, cut it in half and scoop out the seeds. I cut it into medium-sized chunks and put them into a large blender.
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Add the rest of the wet ingredients
To the zucchini I add the eggs, molasses, sugar and melted margarine, then blend on the smoothie setting.
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Make the dry mix
Mix together both flours, baking powder, baking soda, cocoa, coffee, gingerbread spice mix and chia seeds. Combine the wet and dry parts of the recipe and stir into a smooth batter.
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How it went
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