Pot zucchini gingerbread

20. August 2013

And now one recipe for ordinary mortals after the series of proctors. It will probably fall into your eye, especially if you have a garden and grow courgettes on it. Those smaller, tastier delicious, enjoy and if you have a break, it is right now, come with it. Here you can use it perfectly. Gingerbread is beautifully trained and will last for so long. If you want to make it different, you can add dried raspberries or cranberries to the dough or add chocolate or lemon juice to the dough.
It's a cup version that fits perfectly on a cottage, or where you do not even have a mixer and so on ... Mug is not an English or American cup in this recipe, but a common Czech "quarterlife". In essence, the same is the ratio of ingredients.
In the ingredients I also mention chia seeds because I add them wherever they can. They're just healthy ...) You can just leave them out or replace them with crushed linen.

15 minut - 0 porce

Postup

1. Preheat the oven to 160 ° C with hot air. For baking you can use a large plate or two forms for biscuit sandwiches, just the baking time will be a bit longer. Remove or bake the baking sheet with baking paper.

2. Cut the zucchini into a fine grater. Do not carry the juice you let go. In this recipe you will use the whole of the zucchini. Add eggs, oil, seeds, lemon peel, and mix well.

3. In the second bowl, mix all remaining "dry" ingredients. Now you can connect both mixes and the resulting dough directly onto the plate and into the preheated oven.
Bake for 20-25 minutes, depending on the form you use. Test the skewers, it should not be a liquid dough, but at the same time, I always try to make the cake dry.