Zucchini, olive and basil savory cake - Recipe - Gluten-free, Dairy-free, Organic - Cuisine l’Angéli

Ingredients

• 235 g (1 3/4 cup) all-purpose flour
• 15 ml (1 tbsp) baking powder
• 2,5 ml (1/2 tsp) salt
• 2,5 ml (1/2 tsp) pepper
• 250 g (1 cup) plant-based milk substitute
• 70 g (1/2 cup) grated zucchini
• 50 g (1/4 cup) olive oil
• 3 large eggs
• 2 cloves garlic, chopped or crushed
• 15 ml (1 tbsp) pesto
• 10 ml (2 tsp) maple syrup
• 5 ml (1 tsp) grain mustard
• 40 g (1/4 cup) sliced green olives
• 10 g (1/4 cup) fresh basil, cut