Quick organic courgette cake

Fast organic zucchini cake with acorn flour

A delicious cake that always succeeds!

Author: Lucia Danišová

Yogalehrerin und die erste Schwangerschafts- und Stillberaterin der Slowakei.

If you have loads of zucchini in summer or loads of squash in winter and don't know what to do with them, here we have a delicious and flavorful cake that will delight you and your guests. And when you use organic ingredients, it's healthy too. We also used acorn flour and it tasted fabulous.

Ingredients

2 eggs
1 cup of cane sugar (2 dl cup)
0.5 dl sunflower or coconut oil
1 small zucchini (or other squash)
1 tablespoon of organic cocoa
1 and 1/4 cup half-cooked spelled flour (2 dl cup) (alternatively gluten-free flour such as oatmeal)
1/4 cup acorn flour
6 g phosphate-free baking powder
20 g vanillin cane sugar
1 tablespoon good quality butter
Walnuts

Baking time: 25 min

Preparation time: approx. 20 minutes

Preparations:

- Grease and flour the mold

- Preheat the oven to 180 degrees

Beat the eggs with the cane sugar until fluffy.
Then add 0.5 dl of oil and mix.
Add the finely grated zucchini (or other squash), unpeeled and seeded.
Stir in a tablespoon of cocoa and the sifted spelled flour mixed with baking powder.
Mix everything together gently and pour into a buttered and floured 28cm tin. Put the walnuts on top.

Bon appetit! :)