Enjoy This Cranberry Zucchini Cake with A Delish Dessert Recipe As Breakfast Or Dessert

The cranberry zucchini cake is a delicious eggless cake recipe that is a fusion dish that combines the sweetness and tartness of cranberries with the refreshing taste of zucchini. Every bite surprises and delights, offering a balance of flavours that are indulgent and yummy. Fresh zucchini is shredded and folded into the batter along with cranberries. The juice and crispness add texture once baked. You can also add a variety of flavours to the batter that you think would sit well with these ingredients. It can be enjoyed on its own as a simple breakfast or with toppings like powdered sugar, cream cheese frosting, or a dollop of whipped cream if enjoyed as an after-dinner meal. This cake is versatile enough to work for any occasion, from an intimate meeting with loved ones to a large party where you’re serving a lot of people. So learn how to make this cake recipe without egg and you have an interesting treat in your arsenal of recipes.

Ingredients:

• 2 eggs
• 75 ml mild extra virgin olive oil
• 80 gm raw coconut sugar
• 200 gm brown rice flour, sifted
• 50 gm buckwheat flour, sifted
• 15 gm organic baking powder
• 1 tablespoon bourbon vanilla powder
• 1 teaspoon cinnamon
• 1 banana
• 2 zucchini (courgettes, grated)
• 1 handful dried cranberries

Directions:

• Preheat the oven to 350°F or 177°C.
• Grease a cake tin with butter and line with parchment paper. Set aside.
• In a bowl, add the eggs and beat until light and fluffy. Then add the olive oil and beat it in until well incorporated. Then add the sugar and beat in until fully dissolved. Set aside.
• In another bowl, sift in the rice flour, buckwheat flour, baking powder, vanilla powder and cinnamon. Whisk in until well combined.
• Now slowly add the dry ingredients to the wet ingredients, one spoon at a time. First add some of the flour mixture, one to two spoons, and beat until it's fully incorporated. Then add another spoon or two and beat again. In this way, little by little, combine all the dry ingredients with the wet ingredients.
• Peel the banana and place it in a bowl. Mash it using a fork and then add it to the bowl with the batter. Fold it in.
• Then grate the zucchini, using a cheese grater if you don't have a zucchini grater, and drop the grated zucchinis into the batter bowl and mix well. 
• Then add the dried cranberries and fold them in.
• Once the batter is thoroughly well mixed, pour it into the prepared cake tin. 
• Bake for about 40 minutes. The exact time will depend on the machine you're using. You’ll know it's done when the cake looks golden brown and a toothpick inserted in the middle comes out clean.
• Let the cake cool, then remove from the tin and place on a wire rack.
• Once it has cooled completely, add any toppings of your choice, like a dusting of cinnamon powder, spread over a frosting or chocolate sauce and stick more dried cranberries on it or add a dollop of whipped cream or a scoop of vanilla ice cream with every slice you serve. Or serve as is, without any toppings.
• Serve cool.

Notes, tips and tricks:

• Leftover cake can be stored in an airtight container in the fridge for about a week. It can also be frozen for up to two months. Thaw overnight in the fridge, then let it sit out at room temperature for an hour, before serving.
• You can also prepare some parts of the cake ahead of time. You can prepare the batter a day in advance but don't grate zucchini and mash the banana. Do that just before you're about to bake. It needs to be fresh and full of moisture to balance out the batter properly.
• The zucchini mostly tastes neutral, so don't worry about adding more sugar to balance out any savory taste.
• The eggs will incorporate with the rest of the batter best if they are at room temperature. Cold eggs are harder to mix in.
• If you don't have raw coconut sugar, you can use normal granulated white sugar or even powdered sugar. Adjust the amount of sugar you need depending on how sweet you want it to be.