Baked Zucchini Spice Cake
Ingredients
- 500g all-purpose flour
- 140g coconut sugar
- 1 packet gingerbread spice
- 1 vanilla sugar
- 2 teaspoons baking soda
- 2 tablespoons cocoa powder
- 1 teaspoon ground cinnamon
- pinch of salt
- 200 ml milk
- 100 ml rapeseed oil
- 3 eggs
- 2 tablespoons strawberry jam
- 380g coarsely grated zucchini
Topping
- strawberry jam
- ground hazelnuts
Preparation
Mix together the dry ingredients including flour, sugar, spices, baking soda, cocoa, cinnamon, and salt.
Add the wet ingredients such as milk, oil, eggs, jam, and grated zucchini, and mix until well combined.
Pour the batter into a small baking sheet lined with parchment paper.
Bake at 180°C for 40 minutes.
After baking, poke holes in the cake with a fork, spread with strawberry jam, and sprinkle with ground hazelnuts.
