Gluten-free zucchini cake with nuts

Ingredients for 1 servings:

• 350 g zucchini
• 100 g dark chocolate
• 100 g nuts, e.g. walnuts, hazelnuts or similar
• 230 g flour, gluten-free
• 25 g cocoa powder
• 1 tsp cinnamon powder
• ½ tsp baking soda
• ½ pack of baking powder, gluten-free
• 1 pinch of salt
• 120 g butter
• 120 ml oil
• 180 g sugar
• 1 packet of vanilla sugar
• 120 ml buttermilk
• 3 eggs
• ½ bottle of butter-vanilla flavoring

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Chop the chocolate and nuts. The nuts should ideally be skinless. You can use whole milk or dark chocolate, depending on your preference. Peel and grate the zucchini. In a bowl, combine the flour, baking powder, baking soda, cocoa powder, salt, and cinnamon powder. In another bowl, mix the softened butter, oil, vanilla sugar, and sugar until light and smooth. Add the eggs one at a time. Then stir in the buttermilk and butter-vanilla flavoring. Then fold in the flour mixture and add the grated zucchini. The nut and chocolate pieces can be scattered over the cake or added directly to the batter. Spread the batter on a small, covered baking sheet lined with baking paper and smooth it down. Bake in the middle rack of an oven preheated to 170°C (top/bottom heat) for about 40 minutes. Note: If you’re a chocolate fan, you can drizzle with chocolate glaze. I dusted it with powdered sugar.