Garden Zucchini Cake – The Healthy Chef
Filled with the goodness of fibre rich zucchini and perfect for the whole family. I love that this cake is not too sweet, and it marries perfectly with omega-3 rich walnuts. The lovely yogurt...
Ingredients
- 3 organic eggs
- 125 ml (½ cup/4 fl oz) pure maple syrup
- 250 ml (1 cup/8 fl oz) extra virgin olive oil
- 2 teaspoons vanilla extract
- zest from 2 oranges
- 4 teaspoons baking powder
- generous pinch of salt
- 240 g (8 oz) wholemeal spelt flour (see below for Gluten-free)
- 500 g (16 oz) zucchini (courgette), coarsely grated, moisture squeezed out
- 155 g (5 oz) chopped walnuts
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