Recipe for 6 mini cakes
Preparation time: 15 min
Cooking time: 20-25 min
Preheat the oven to 200°C.
Ingredients
- 1 organic zucchini
- 150 g organic flour
- 2 teaspoons organic baking powder
- 2 organic eggs
- 15 cl of organic milk
- 40 g organic Parmesan cheese
- 15 g organic grated Gruyère cheese
- 10 organic sun-dried tomatoes
- A few leaves of organic basil
- 2 teaspoons of organic matcha tea
- Organic salt and pepper
Wash the zucchini and grate it without peeling it. Cut the sun-dried tomatoes into pieces. Finely chop the shallot.
In a bowl, mix the flour, baking powder, milk, and eggs. Add the matcha tea, Parmesan, and grated Gruyère. Mix until you obtain a smooth batter.
Add the grated zucchini, chopped sun-dried tomatoes, and a few finely chopped basil leaves.
Pour the batter into the cake moulds. Place in the oven and bake for 20 to 25 minutes, keeping an eye on them. Insert a knife to check if the cakes are cooked (if the knife comes out dry, they are ready).
Let cool and remove from the mold.
