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Zucchini cake

updated

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Ingredients for 1 servings:

  • 4 eggs
  • 400 g brown sugar, less to taste
  • 300 g flour
  • 200 g hazelnuts, ground or almonds
  • 400 g zucchini, grated
  • 250 ml oil (sunflower oil)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 packet of vanilla sugar
  • 1 pack of cake icing (chocolate) or couverture
  • Apricot jam

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick, easy, super juicy and delicious

Beat the eggs and sugar until frothy, then gradually add the flour, nuts, zucchini, oil, baking soda, baking powder, cinnamon, and vanilla sugar and mix. Spread the batter onto a baking sheet lined with parchment paper and bake at 160 degrees Celsius (320 degrees Fahrenheit) for 30 minutes. Immediately cover the cake with apricot jam and let it cool. Finally, cover with chocolate glaze.

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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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