Zucchini cake with chocolate drops

Ingredients for 1 servings:

• 1 zucchini, green
• 250 g flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 pinch of cinnamon powder
• 200 g hazelnuts, ground
• 1 pinch of salt
• 3 m.-sized eggs
• 150 ml oil
• 180 g sugar
• 10 g vanilla sugar
• 100 g dark chocolate (chocolate drops)
• 150 g chocolate glaze, dark
• Fat, for the shape
• Breadcrumbs, for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

as a loaf cake with chocolate icing

Preheat the oven to 180°C (160°C fan-assisted oven). Clean and coarsely grate the zucchini. Mix the flour with the baking soda, baking powder, cinnamon, and nuts. In a bowl, beat the eggs with the oil and sugar using the whisk of a hand mixer until frothy. Gradually stir in the flour mixture. Fold in the zucchini and chocolate chips. Pour the batter into a greased and breadcrumb-coated 30 cm loaf pan and place in the preheated oven. Bake in the lower third of the oven for approximately 60-70 minutes. Once the cake is ready, let it cool in the pan for 10 minutes, then turn out onto a wire rack and let it cool completely. Melt the chocolate glaze according to the package instructions and spread it over the cake. Tip: This cake also tastes great with ground almonds. If you don’t have any chocolate chips at home, you can of course use a bar of chocolate and chop it into small pieces.