Zucchini, olive and basil savory cake Recipe Gluten-free, dairy-free (casein-free) and vegetarian.

ORGANIC INGREDIENTS

• 235 g (1 3/4 cup) all-purpose flour "La Merveilleuse"
• 15 ml (1 tbsp) baking powder
• 5 ml (1 tsp) onion powder
• 2,5 ml (1/2 tsp) salt
• 2,5 ml (1/2 tsp) pepper
• 250 g (1 cup) plant-based milk substitute
• 70 g (1/2 cup) grated zucchini
• 50 g (1/4 cup) olive oil
• 3 large eggs
• 2 cloves garlic, chopped or crushed
• 15 ml (1 tbsp) pesto
• 10 ml (2 tsp) maple syrup
• 5 ml (1 tsp) grain mustard
• 40 g (1/4 cup) sliced green olives
• 10 g (1/4 cup) fresh basil, cut

PREPARATION

1. Preheat oven to 350 °F
2. In a bowl, combine flour, baking powder, onion powder, salt and pepper.
3. In a separate bowl, combine the plant-based milk substitute, zucchini, olive oil, eggs, garlic, pesto, syrup, and mustard.
4. Add the dry ingredients to the liquids, mix well.
5. Add the olives and basil, stir again.
6. Line a 23 cm X 13 cm (9" X 5") pan with parchment paper.
   Pour in the batter and bake for 1 hour 10 minutes, or until an inserted toothpick comes out clean.
7. Let bread cool a little before slicing.