Gluten-free zucchini gingerbread
favorite gingerbread for a change a little differently, with zucchini
Ingredients
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- 300 g young zucchini
- 2-3 pieces of grated apples
- 300 g Fine mix Liana
- 3 eggs size L or M
- 150 g granulated sugar
- 150 ml of oil
- 200 ml of milk
- 1-2 PL Liana Exclusive dark cocoa
Chocolate ganache
- 200 g Chocolate Liana 70%
- 100 ml of whipping cream
Appendices
- jam
- Wash the zucchini and grate it on a finer grater.
- Beat the egg yolks with sugar.
- Add oil and milk.
- We manually add sifted Fine mix mixed with dark cocoa to the mass.
- Add the zucchini, apples and finally lightly stiff egg whites.
- Line a baking sheet with baking paper and pour the dough onto it.
- Bake at a temperature of 180 ° C for about 30 minutes .
- Spread the jam on the hot gingerbread and let it cool.
- Pour the hot cream over the broken chocolate and stir until completely dissolved.
- Spread evenly.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 300 g young zucchini
- 2-3 pieces of grated apples
- 300 g Fine mix Liana
- 3 eggs size L or M
- 150 g granulated sugar
- 150 ml of oil
- 200 ml of milk
- 1-2 PL Liana Exclusive dark cocoa
Chocolate ganache
- 200 g Chocolate Liana 70%
- 100 ml of whipping cream
Appendices
- jam
Products to recipe
