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Zucchini cake

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Ingredients for 1 servings:

  • 3 eggs
  • 250 g brown sugar
  • 150 g oil
  • 250 g flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 200 g hazelnuts, ground
  • 300 g zucchini, grated
  • Couverture (dark chocolate)

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Whisk the sugar, oil, and eggs until fluffy. Combine the flour, baking soda, baking powder, and cinnamon. Add the ground hazelnuts and mix well. Grate the zucchini, with or without the skin, and add it to the batter last. Stir everything well and spread it on a baking sheet lined with baking paper. Bake at 180°C on the middle shelf for about 40 minutes. Once cooled, cover with the chocolate coating. It has a wonderfully nutty flavor and, thanks to the zucchini, is very moist, even after several days.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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