Cocoa cake with carrots and courgettes
159 recipes
Zucchini cake
ingredients
servings
8
Courgette
280 grams
Brown sugar
120 grams
Rice flour
180 grams
Potato starch
50 grams
Almond flour
80 grams
Cornflour
30 grams
Corn oil
70 grams
Soy drink
80 grams
Baking powder for desserts
10 grams
Blackberry jam
to taste
Desserts from Italy
Zucchini cake
Zucchini cake
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Healthy and light cakes with zucchini in the dough, without eggs, without butter, without gluten and without lactose. Stuffed with blackberry jam is even better!
preparation
step 1
Chop the courgettes with a mixer. Put them in a bowl, add the sugar, all the flour and baking powder.
step 2
Simply mix with a spoon, add the oil and milk and when everything is well blended the dough is ready.
step 3
Transfer it to a baking sheet lined with parchment paper, level it well and distribute a few tablespoons of jam on the surface. With a toothpick distribute the jam to give the marbled effect.
step 4
Bake at 180 degrees in a hot oven for 35/40 minutes. Let it cool well, remove it from the pan and if you want to make it more delicious, divide it in two and stuff with the jam you like best.
