Cake aux 3 gingembre

dairy free and wheat free (but with gluten)
adapted from Ysanne Spevack
For 1 cake
175 g spelled flour
1 small zucchini
2 eggs
100 g of raw cane sugar unrefined
2 tablespoons hazelnut oil
1 coffeespoon of baking powder
1/2 teaspoon vanilla
1 large tablespoon of ginger syrup
2 cm fresh bio ginger (or 3 cm)
1 coffee spoon of ginger powder

Preheat oven to 180 ° (th.6)
Grate the zucchini with the skin. Grate ginger also.
Beat eggs with sugar until the mixture doubles in volume and is white. Add vanilla, ginger syrup, ginger powder.
Add the hazelnut oil, zucchini and fresh ginger
Sift flour with yeast and add to the previous mix.
Pour into a buttered cake mold (or flexible mold) and bake for 50 minutes. Check the cooking with a toothpick or knitting needle.
Wait 15 minutes before unmould.