Ingredients:

  • 65g all-purpose flour
  • 50g coconut sugar
  • 2g ground cinnamon
  • 42g unsalted butter, cubed
  • 190g all-purpose flour
  • 4g baking powder
  • 1g baking soda
  • 1.5g salt
  • 120g shredded zucchini, squeezed dry
  • 80ml maple syrup
  • 120g plain Greek yogurt
  • 1 large egg
  • 5ml vanilla extract
  • 30ml coconut oil
  • 150g fresh blackberries
  • 8g flour

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x9 inch pan and line with parchment paper. Grate the zucchini using the fine side of the grater and press between paper towels to remove excess moisture.
  2. In a small bowl, rub the cold butter into the streusel ingredients (flour, coconut sugar, cinnamon) using fingertips until the mixture resembles coarse sand.
  3. In a large mixing bowl, whisk together the cake base flour, baking powder, baking soda, and salt.
  4. In a separate jug, whisk together the egg, maple syrup, Greek yogurt, vanilla, and melted coconut oil until smooth.
  5. Fold the wet ingredients and shredded zucchini into the dry ingredients until just combined.
  6. Toss blackberries in 8g of flour, then gently fold them into the batter.
  7. Pour the batter into the prepared pan, top with the cinnamon streusel, and bake for 40 minutes.