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

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.