:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/en/recipe/05TuMzNNWEcV7Q__Cq4q/e7decb75ecb8bcaecf7e6f4472e125.jpeg "Zucchini Gingerbread")
Ingredients
Ingredients
- 220 g grated zucchini
- 300 g Semi-coarse flour
- 100 ml oil
- 3 Eggs
- 100 ml milk
- 1 bal Of gingerbread baking powder
- 2 spoons Cane sugar
- 1 spoon cinnamon
- 3 spoon cocoa
Frosting
- damson cheese
- damson cheese
- grated coconut
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Directions
I used a round baking form with a diameter of 22cm for baking.
We clean the zucchini and grate it finely, add eggs, milk, and oil, and whisk together.
Add flour, baking powder, cinnamon, sugar, and carob cocoa and mix again.
Pour the dough into a mold lined with paper and put it in a preheated oven.
Bake at 180/30-35 minutes.
We select, let it cool down.
We spread with jam and sprinkle with coconut.
Bon appetit!
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minipapkaciZucchini Gingerbread
For baking, I used a round mold with a diameter of 22cm.
I used a round baking form with a diameter of 22cm for baking.
We clean the zucchini and grate it finely, add eggs, milk, and oil, and whisk together.
Add flour, baking powder, cinnamon, sugar, and carob cocoa and mix again.
Pour the dough into a mold lined with paper and put it in a preheated oven.
Bake at 180/30-35 minutes.
We select, let it cool down.
We spread with jam and sprinkle with coconut.
Bon appetit!
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