Zucchini cake

Ingredients for 1 servings:

• 500 g zucchini, coarsely grated
• 2 bananas, mashed
• 250 g oil, organic sunflower oil
• 200 g sugar
• 1 tsp salt
• 200 g brown rice, grind
• 100 g corn kernels, grind
• 2 tsp baking powder
• 1 piece(s) cinnamon, ground (1 tsp approx.)
• 1 tsp vanilla powder, bourbon
• 50 g desiccated coconut
• 25 g chocolate, dark chocolate from 70%

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 13 hours 50 minutes

gluten-free, soy-free, vegan

Peel the zucchini (don’t peel homegrown zucchini), coarsely grate it, and place it in a mixing bowl. Add the mashed bananas and oil, then turn on the dough hook. Mix everything from the sugar to the desiccated coconut and add it to the mixture. Mix well. Pour into a 30 cm loaf pan lined with baking paper. Shake until smooth. Grind the chocolate in an almond mill and sprinkle it onto the cake batter with a teaspoon. Place in a cold oven and bake at around 155°C (convection oven) for about 80 minutes. Use a needle to test for a sticky residue. Leave in the pan for about 30 minutes, tilt the pan, carefully pull the cake out of the pan using the baking paper, and let it cool completely; leaving it overnight is ideal.