Zucchini, Ginger, and Lemon CakeAnanás e Hortelã
1 1/2 cups whole wheat flour
1 1/2 cups flour
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon yeast
1 teaspoon baking soda
3/4 cup plain yogurt
1/3 cup buttermilk
1/3 cup oil
1 cup brown sugar
2 teaspoons vanilla
2 1/2 cups zucchini (grated and squeezed)
120 grams dark chocolate (broken into pieces)
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1Preheat oven 360°F.
2Grease a bundt pan with butter, and line with parchment paper.
3In a bowl, mix the flours, cinnamon, nutmeg, salt, yeast, and baking soda.
4To prepare the buttermilk, mix 1 tablespoon of lemon juice and 1/3 cup of milk. Mix and let sit for about 10-15 minutes before using.
5In a bowl, whisk the eggs until they double in volume. Add the yogurt, buttermilk, oil, sugar and vanilla, stirring well. Then add the zucchini and chocolate pieces.
6Add the flour mixture and mix well.
7Pour the batter in the cake pan, and bake for about 40 minutes.
8Remove from the oven and wait 10 minutes before removing from the bundt pan.