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

Organic Extra Virgin Olive Oil – 750 ml – cold-pressed and made from a select variety of olives from a family farm in Greece

£14.99

Organic Ceylon Cinnamon – 50 g (jar) – sweetly fragrant variety with mild pungency from organic farming, without unnecessary additives

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!

Products used in the recipe