Zucchini slices

Ingredients for 1 servings:

• 1 small zucchini (140 g)
• 100 g butter, soft
• 150 g sugar
• ½ lemon(s), untreated, peel
• 2 m.-sized eggs
• 175 g flour
• 2 tsp baking powder
• 3 tbsp cocoa powder
• ½ tsp cinnamon
• 50 ml milk
• 50 g hazelnuts, chopped
• 25 g butter, soft
• ½ lemon(s), untreated, peel
• 200 g powdered sugar
• 2 tbsp lemon juice
• Candied lemon peel, diced or candied lemon peel

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sheet cake for a 20 x 30 cm pan

Grate the zucchini. Grease the baking pan. Preheat the oven to 175°C. Cream the softened butter with the sugar and lemon zest until creamy. Stir in the eggs. Combine the flour with the baking powder, cocoa powder, and cinnamon. Stir into the batter along with the milk, nuts, and grated zucchini. Spread evenly in the prepared pan and bake on the middle rack of the oven for about 22 minutes. Remove from the oven and let cool. For the glaze, cream the butter with the lemon zest, powdered sugar, and lemon juice until smooth. Spread over the cake. Decorate with lemon peel strips or candied lemon peel.