Zucchini gingerbread
Last Updated on
ingrediencie
1 cup plain (spelt) flour 1/2 cup sugar (I use cane) 1 tsp gingerbread spice or cinnamon 1 tsp baking soda 1 tbsp cocoa or granco 1 tsp grated vanilla – or essence 200 g cooking chocolate (chopped) 2 pk eggs 1 cup zucchini 1 cup blueberry jam milk 1/3 cup coconut oil (to grease the mould) 80 ml whipped cream
progress
A classic gingerbread cookie made even more supple with shredded zucchini.
1.
Heat the oven to 170 degrees. Cup is 300ml.
2.
Place the dry ingredients in one bowl. Add the wet ones to the other bowl – zucchini, eggs, milk, oil and mix well by hand.
3.
Grease the tray with butter, sprinkle with flour and pour the mixture on it, spread evenly and bake for 15-20 minutes.
4.
In the meantime, heat the whisk to boiling point, turn off the heat, pour in the chocolate and stir. While still warm, brush with jam and pour over the chocolate mixture. Leave to cool. Sprinkle the top with ground nuts.
