Sweetened Zucchini Cake

This Sweetened Zucchini Cake is a healthy, naturally sweetened dessert that uses ripe bananas and raisins to provide a subtle sweetness. The zucchini adds moisture without altering the flavor, while olive oil and whole wheat flour create a soft, nutritious base. A hint of cinnamon gives this cake a comforting and warm flavor profile, perfect for a light yet indulgent treat.

For a Serving Size of Two:

Ingredients:

• 100 grams grated zucchini (water squeezed out)
• 40 grams whole wheat flour
• 30 grams mashed ripe banana
• 20 grams raisins
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon baking powder
• 1/4 teaspoon cinnamon powder
• 1/4 teaspoon vanilla extrac
• A pinch of salt
• 10 grams chopped walnuts

Procedure:

• Preheat your oven to 180°C (350°F) and line a small baking dish or two muffin molds with parchment paper or lightly grease with oil.
• In a bowl, mix the mashed banana, grated zucchini, olive oil, and vanilla extract. Stir well until combined.
• In a separate bowl, mix the whole wheat flour, baking powder, cinnamon powder, and a pinch of salt.
• Gradually add the dry ingredients to the wet mixture, stirring gently to form a smooth batter. Fold in the raisins and chopped walnuts.
• Pour the batter into the prepared molds or dish. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool before serving. You can garnish it with more chopped nuts or serve as is.

Nutritional Benefits:

• Calories: 200 kcal
• Protein: 7 g
• Carbohydrates: 32.3 g
• Fat: 5.8 g