Description
Moist and delicious zucchini cake topped with crunchy raw organic sunflower seeds
Ingredients
Scale
- 1 + 2/3 cups (200g) of wholewheat flour
- 1 cup of brown sugar
- 2/3 cup of molasses
- 3 zucchini
- 2 eggs
- 2 tsp of cinnamon
- ½ tsp of vanilla extract
- ½ tsp of powdered ginger
- ½ tsp of nutmeg
- 1 ½ tsp of baking powder
- ½ cup of sunflower oil
- 1 tbsp of sunflower seeds
- A pinch of salt
Instructions
- Preheat your oven to 350° (175°C).
- Grate the zucchinis with the peel left on, and press them to extract the juice.
- Mix eggs, sugar and vanilla in another bowl. Mix with the sunflower oil little by little.
- Add the zucchini and stir to combine the zucchini into the mixture.
- Mix the flour, cinnamon, baking powder, salt, nutmeg and ginger in the bowl of your Kitchen Aid (or other stand mixer).
- Pour the zucchini mixture, one third at a time, into the bowl of your mixer. Continue to mix until fully combined.
- Butter your cake mold and sprinkle caster sugar on it.
- Pour the mixture into the cake mold.
- Add sunflower seeds on the top.
- Bake for 40 to 45 minutes.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dessert
- Cuisine: American
