The English Post

Zucchini and dried cranberry cake

ZUCCHINI AND DRIED CRANBERRIES CAKE
Written by Veronica Lavenia

Zucchini and dried cranberry cake are a creative, delicate cake.

Zucchini (courgettes), together with dried cranberries, make a winning combination in this delicious cake, perfect for spring and summer breakfast.

This is a delicious recipe to make with children. It is great to involve them in preparing cakes like this because it teaches them to vary the ingredients, allows them to try different flavours and encourages them to eat more fruit and vegetables.

Zucchini and dried cranberry cake: Ingredients

Serves 6

2 organic free range eggs

75 ml (3 fl oz) mild extra virgin olive oil (or 100 ml-3½ fl oz cold-pressed organic sunflower oil)

80 g (3 oz) raw coconut sugar

200 g (7 oz) brown rice flour, sifted

50 g (2 oz) buckwheat flour, sifted

15 g (½ oz) organic baking powder

1 tablespoon bourbon vanilla powder

1 banana

2 zucchini (courgettes), grated

1 handful dried cranberries (sugar and palm oil free)

 

Zucchini and dried cranberry cake: Method

  1. Preheat the oven to 180°C (350°F/Gas 4). Lightly grease and line a 22 cm (81/2 inch) springform tin with baking paper.
  2. Using an electric mixer, beat the eggs with the olive oil and sugar. Add the flour, baking powder and cinnamon and mix until well combined.
  3. Peel the banana and mash in a bowl using a fork. Add the flour to the banana, along with grated zucchini.
  4. Add the dried cranberries.
  5. Pour the batter into the tin and bake for 40 minutes, or until golden brown. Cool in the tin for 5 minutes before lifting out carefully onto a wire rack to cool completely.

Don’t miss:

Crunchy spring and summer salad

Asparagus and Zucchini Cake

About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, magazine contributor, some of my works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; and "Chickpea", among others.
Foodpreneur, founder of @laveniasicilianchocolate