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:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/en/recipe/9Ye4WuUPBD5flqiZ1ePR/f6d9083fc387970b39ae6ef14bcf88.jpeg "Zucchini Gingerbread")
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Ingredients
number of servings
8
Ingredients
- 220 g grated zucchini
- 300 g Semi-coarse flour
- 100 ml oil
- 3 Eggs
- 100 ml milk
- 1 bal Gingerbread baking powder
- 2 spoons Cane sugar
- 1 spoon cinnamon
- 3 spoons Load the cargo
Glaze
- damson cheese
- damson cheese
- grated coconut
- chocolate
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Directions
10 min.
1. Step
For baking, I used a round mold with a diameter of 22cm.
2. Step
We clean the pumpkin and grate it finely, add eggs, milk, and oil, and whisk it together.
3. Step
We add flour, baking powder, cinnamon, sugar, and carob and mix again.
4. Step
We often pour the mixture into a form lined with paper and put it in a preheated oven.
5. Step
Bake at 180 degrees for 30-35 minutes.
6. Step
We take it out, let it cool.
7. Step
Spread with jam and sprinkle with coconut.
8. Step
Enjoy your meal!
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