Ingredients:

1/2 medium zucchini

1/2 small beet

150 g pumpkin

1 apple

1 small sweet potato

230 g brown sugar

150 g of refined flour

200 g wholemeal flour

4 eggs

2 soup spoons olive oil

1-2 tea spoon cinnamon powder

1 tea spoon baking powder

preparation:

Start by grinding the vegetables in a food processor until it becomes a smooth paste and set it aside.

Separately, mix the eggs with the sugar and olive oil.

Add the flour, baking powder and olive oil and mix it again until an homogeneous and consistent paste is formed. At the end add the vegetable pulp and mix it all.

Grease the non-stick mold with a little olive oil (use a brush for this purpose) and wholemeal flour. Fill the container with the obtained batter and placed it in the oven, preheated at 180 ° C for about 20-30 minutes.

This recipe was kindly provided by the nutritionist Lilian Barros. blog here

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