John Myers
Juicy Zucchini Cake
The perfect juicy zucchini cake recipe with a picture and simple step-by-step instructions.
- 1 Zucchini
- 3 Eggs
- 180 g Sugar
- 100 ml Oil
- 1 teaspoon Vanilla sugar
- 200 g Spelled flour
- 1,5 Teaspoon (level) Baking powder
- 1 heaped teaspoon Cinnamon
- 1 good pinch Salt
- Prepare ingredients. Zucchini at least 100 g According to the motto: more is always possible, I used a larger zucchini (it had 280g) if you don’t like zucchini at all (although zucchini have no taste of their own) you can use grated apples.
- Wash and grate the zucchini.
- Mix the eggs, sugar, vanilla sugar and oil in a mixing bowl.
- Mix in the flour, salt and cinnamon. Carefully fold in the zucchini. If you don’t like spelled flour, you can of course also use wheat flour 🙂
- Preheat the oven to 170 degrees. Line a loaf pan or a springform pan with baking paper, depending on your preference. Pour in the batter. Turn the temperature down to 150 and bake on the middle rack for about 50-55 minutes. Immediately cover with aluminum foil after baking so that the cake does not dry out when it cools. After 1 hour, place the cake on a cake plate and dust with powdered sugar.
Facebook Comments