Zucchini Cake
Add more vegetables to your child's diet with this simple yet delicious zucchini cake – a perfect healthy snack to take with you while you're out and about!
Servings 8
Calories 213kcal
Ingredients
- 2 ½ zucchinis (courgettes)
- pinch salt
- 1 cup wholegrain flour
- 1 tbsp dry yeast
- 1 ½ teaspoon baking powder
- 2 scallions (spring onions)
- ¼ cup melted butter
Instructions
- Preheat the oven to 200°C / 390°F
- Place a cheesecloth or clean kitchen cloth into a colander
- Grate zucchinis and place them into the cloth, sprinkle with salt and mix thoroughly
- Leave for 10 minutes to allow for the release of excess water from the zucchinis before squeezing them out with your hands (with the zucchini wrapped up in the cloth)
- Add the flour, yeast, baking powder and chopped spring onions and mix together.
- Add in the melted butter and mix
- Fill a cake or muffin tin with the mixture and bake for ~40 mins
- Allow to cool before storing. Cut into 8 pieces. If not used within the next 2 days, freeze. They can be stored frozen for up to 3 months.
Video
Nutrition
Calories: 213kcal