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Cooking
Summer Zucchini Gingerbread with Blackberries
· 8 servings
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.
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.
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.
Add the blackberries and bake
Grease the baking tray with margarine and dust it with desiccated coconut. Pour in the batter, smooth it out, then "plant" the blackberries into the top. Bake in an oven preheated to 165°C for 30–35 minutes.