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Zucchini cake

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Ingredients for 1 servings:

  • 3 eggs
  • 250 g sugar
  • 1 packet of vanilla sugar
  • 1 bottle of bitter almond flavoring
  • 100 g hazelnuts, ground
  • 400 g zucchini
  • 2 tsp cinnamon
  • 2 tsp cocoa powder
  • 1 tsp, leveled salt
  • 1 packet of baking powder
  • 300 g flour
  • 150 g butter
  • Fat for the mold
  • Breadcrumbs for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Beat the eggs, sugar, and vanilla sugar until frothy. Gradually add the remaining ingredients, except for the zucchini and butter. Melt the butter and fold it in while it’s still lukewarm. Coarsely grate the zucchini and add it as well. Sprinkle a greased loaf pan with breadcrumbs and pour in the batter. Bake in a preheated oven at 175°C for about 1 hour.

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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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