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Zucchini and cherry cake

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Ingredients for 1 servings:

  • 150 g zucchini, firm
  • 250 g flour
  • 2 tbsp cocoa powder
  • 1 tsp cinnamon
  • 1 packet of baking powder
  • 210 g agave syrup or honey
  • 80 ml sunflower oil
  • 250 ml soy milk (soy drink) or oat milk
  • 1 jar cherry(s)
  • 1 pinch of salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Grate the zucchini and mix with the remaining ingredients (except the cherries). Transfer to a greased, shallow dish. Top with the cherries and bake at 180°C for about 30 minutes, depending on your oven. Cut into 6 pieces. Tip: You can easily vary the batter. I’ve tried using cranberries, which was also very good, although not as moist as with cherries. I usually add grated 100% chocolate. The entire cake has 2880 kcal. If you use honey, the cake is no longer vegan.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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