Gingerbread is an all‑time favourite. We've switched it up a bit and hid some seasonal courgettes in the dough. That's what makes this traditional Czech dessert super smooth and also full of healthy vegetables. If you have any leftover courgettes from your garden, it is also a great way to save them from going to waste.
Shop ingredients
1 portion:
- 417 kcal
- 43,3 g carbohydrates
- 21,6 g fats
- 9 g protein
Per 10 portions
- 350 g courgette
- 350 g wholegrain spelt flour
- 200 g cane sugar
- 30 g cocoa powder
- 200 g olive oil
- 200 g milk
- 3 eggs
- 1 gingerbread baking powder
- 2 tsp cinnamon
- icing sugar
Instructions
-
Firstly, whip eggs with sugar and oil.
-
Mix in grated courgettes, flour, cocoa, cinnamon and baking powder. Add milk and mix well, and then pour the mixture into a cake tin (31x11cm) lined with baking paper.
-
Bake the gingerbread for about 30 mins at 180°C. Once it cools down, slice it, top it with some powdered sugar and serve. Bon apetit!
