Zucchini and Yoghurt Cake
This cake is very moist and has a lovely flavour. I cooked it for the full 60 minutes but had to place foil over the top for the last 10 minutes. When I cut it it appeared uncooked, but it was just the soft banana and zucchini. The recipe is adapted from Zucchini Yogurt Cake on Basic Recipes. Zucchini Yoghurt Cake (Amines, Moderate Salicylates, Low Glutamates) 1 cup of plain flour 1 cup of plain wholemeal flour 2 tspns baking powder 1 tspn bicarbonate of soda 1/2 tspn salt 3 eggs 3/4 cup brown sugar 1/4 cup rice malt syrup 3/4 cup sunflower oil 1/2 cup plain low fat yoghurt 1 1/2 cups peeled and shredded zucchini, squeezed to remove the excess liquid 1 cup of chopped cashews 1/2 cup finely diced banana Optional: icing sugar Zucchini Yoghurt Cake Preheat the oven to 180 C and line a 20cm … Continue reading
