Zucchini fein raspeln und zusammen mit den restlichen trockenen Zutaten in einer Rührschüssel vermengen.
Apfelmark, Apfelessig, Rapsöl, Sojajoghurt und Milch langsam unterrühren, bis ein gleichmäßiger Teig entsteht. Nur so lange rühren, bis sich alles miteinander verbunden hat.
Teig in eine eingefettete und ausgemehlte Kastenform (21x11 cm) geben und auf mittlerer Schiene 40-50 Minuten backen.
Nach der Backzeit die Stäbchenprobe machen, aus dem Ofen holen, mit Schokodrops garnieren und auf einem Kuchenrost komplett abkühlen lassen.
Kochen und Braten mit Kokosöl
Als aufregende Ergänzung zum herkömmlichen Küchen-Sortiment eignet sich Kokosöl ganz besonders.
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