John Myers
Zucchini Banana Cake
The perfect zucchini banana cake recipe with a picture and simple step-by-step instructions.
- 170 g Flour
- 130 g Sugar
- 1 packet Vanilla sugar
- 2 Pc. Eggs
- 1 pinch Salt
- 0,5 packet Baking powder
- 2 tbsp Cocoa powder
- 250 g Finely grated zucchini
- 3 Pc. Mashed ripe bananas
- 150 ml Milk
- Mix the sugar, vanilla sugar and eggs for a few minutes until frothy. Mix the baking powder, flour, salt and cocoa powder and mix in briefly alternately with the milk on a low level.
- Fold in the mashed or mashed bananas and grated zucchini (if the zucchini are very moist, briefly squeeze them in a colander). Fill the dough into a springform pan (base lined with baking paper, greased edge) and bake in the preheated oven at 175 degrees for about 45 – 55 minutes on the middle rack.
- Remove the cake from the mold after cooling and dust with powdered sugar or brush with a glaze. The consistency of the cake is very “soggy” and moist, more like a brownie consistency.
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