Zucchini spice cake

Ingredients for 1 servings:

• 240 g flour
• 2 cup(s) zucchini, grated
• 150 g sugar
• ½ cup walnuts, chopped or other nuts
• 1 tsp baking soda
• 2 tsp baking powder
• ½ tsp salt
• 60 ml yogurt (quark also works)
• 1 egg(s)
• 1 tbsp flaxseed flour
• 3 tbsp water
• 1 tbsp lemon juice
• 85 g margarine, semi-skimmed, melted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

low-fat

Preheat the oven to 190 degrees Celsius and line a loaf pan with baking paper or grease and flour it with butter. Grate the zucchini and add 2 tablespoons of sugar. The zucchini must be well drained; it’s best to place the zucchini in a sieve. Place the nuts on a baking sheet and roast for 5-7 minutes. In a small bowl, mix the flaxseed flour with 3 tablespoons of water and let stand for 5 minutes. In a bowl, combine the nuts, flour, baking soda, baking powder, and salt. Set aside. In a large bowl, mix the remaining sugar, yogurt, egg, flaxseed flour mixture, lemon juice, and melted butter. Add the well-drained zucchini grates and flour mixture to the yogurt mixture. Pour the batter into the pan and bake at 190 degrees Celsius for about 55 to 60 minutes, until the cake is golden brown. Let the cake cool for 10 minutes, then turn out onto a wire rack and let cool.