Moist Zucchini Apple Cake
Ingredients
- 1 cup (250ml) as measurement unit
- 2 eggs
- 1/2 cup erythritol sweetener
- 1 packet vanilla sugar
- 2 tablespoons cocoa
- 1/2 cup coconut oil
- 2 cups spelt flour
- 3 cups coarsely grated zucchini
- 1 packet baking powder
- 4 apples, peeled and diced
Preparation
Whisk eggs with sweetener and vanilla sugar until light and stiff foam
Gradually stir in oil with a spoon
Alternately add flour with baking powder and grated zucchini, do not squeeze
Pour half of the batter onto a baking sheet and arrange the diced apples
Add sifted cocoa to the other half of the batter and use it to cover the apples
Bake at 180 degrees for 35 to 40 minutes
When still slightly warm, spread with rosehip jam and sprinkle with a thick layer of coconut
Notes
This cake is moist and fluffy, and the combination of zucchini, apples, rosehip jam, and coconut is exceptional
