Mug-measure zucchini gingerbread with fruit

If you’re wondering, just like I was, what to do with zucchini, I have a tip for you. This time I wanted to try a new version of a recipe that’s sweet rather than savoury.

I’ve had a great recipe saved from Instagram from the profile zdrave_s_vercou for a while. But I tweaked it a bit according to what I had in the pantry — and the result was worth it. 🙂

The recipe is wonderfully simple, it just takes a while to bake. I baked it in a 25 × 35 cm tin.

First I prepared the zucchini — you remove the seeds (I had young zucchini which don’t need deseeding, so I just peeled them), grated them finely and gently squeezed out the excess water. Then I sifted the flour through a sieve, added the dry ingredients and in a second bowl mixed the eggs with the sugar and zucchini. I combined everything together — added the remaining ingredients and the result was a beautifully liquid gingerbread batter. I poured it onto a baking tray lined with parchment paper, evenly topped it with fruit and put it in to bake.

Preparing zucchini gingerbread step by step

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This is what it looks like after baking.

Finished zucchini gingerbread with cherries

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And the result? The gingerbread is beautifully moist and nobody will even notice the zucchini! 🙂