Chocolate Zucchini Cherry Mini Cakes (Gluten-Free)

Zutaten

• ✓2 medium zucchini
• ✓200 g cherries
• ✓50 g cocoa powder
• ✓150 g almond flour
• ✓100 g coconut blossom sugar
• ✓3 size M large eggs
• ✓100 ml oil
• ✓1 tsp baking powder
• ✓0.5 tsp cinnamon
• ✓1 pinch salt

Zubereitung

1. 1

   Squeeze the grated zucchini well to remove excess liquid.

2. 2

   In a large bowl, beat the eggs with the coconut blossom sugar and oil until fluffy.

3. 3

   Add the cocoa powder, almond flour, gluten-free baking powder, cinnamon, and salt, and mix well until a homogeneous batter forms.

4. 4

   Gently fold in the squeezed zucchini and halved cherries.

5. 5

   Fill the batter into 4 prepared muffin cups (or a small loaf pan).

6. 6

   Bake in a preheated oven at 180°C (350°F) conventional heat for approx. 30-35 minutes. Perform a toothpick test: a wooden skewer should come out clean.

7. 7

   Remove the mini cakes from the oven and let them cool.