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:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/4tDjerpnD0_UguKWVJc-/41f16efcb4efaa2ba59e2d4d3b5cf2.jpeg "Zucchini-blackberry Cake")
Ingredients
number of servings
4
- 1⁄2 zucchini
- 70 g Inkwell
- 1 egg
- 1 ts Phosphate-free leavening powder
- 1 ts vanilla sugar
- 1 ts coconut oil
- smooth Spelt flour according to consistency
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Directions
35 min.
1. Step
Throw all the ingredients into a bowl, mix well and pour the dough into a mold.
2. Step
Bake for a maximum of 25 minutes at 180° (adjust according to your oven).
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PatushZucchini-blackberry Cake
Baking is fun.
35
Minutes4
Number of servingsDirections
1. Step
Throw all the ingredients into a bowl, mix well and pour the dough into a mold.
2. Step
Bake for a maximum of 25 minutes at 180° (adjust according to your oven).
Ingredients
1⁄2
zucchini
70 g
Inkwell
1
egg
1 ts
Phosphate-free leavening powder
1 ts
vanilla sugar
1 ts
coconut oil
smooth
Spelt flour according to consistency
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