John Myers
Zucchini Nut Cake with Cinnamon
The perfect zucchini nut cake with cinnamon recipe with a picture and simple step-by-step instructions.
- 300 g Flour, preferably type 630 spelled
- 1 tsp Baking powder
- 1 tsp Baking soda
- 3 Pc. Eggs
- 225 g Brown sugar
- 1 packet Vanilla sugar
- 200 ml Sunflower oil
- 1 tsp Cinnamon
- 100 g Ground hazelnuts
- 250 g Grated zucchini
- 50 g Raisins
- 75 g Dark chocolate shavings
- Mix the flour, baking powder and baking soda. Add eggs, sugar, vanilla sugar, oil, cinnamon and ground nuts. Process everything into a creamy dough for a few minutes. Finally fold in the zucchini shredded, raisins and chocolate shredded.
- Fill the dough into a greased and floured loaf pan (normal size) and bake in the preheated oven on the middle rack at 175 degrees top / bottom heat for about 50 – 60 minutes. The baking time varies depending on the humidity of the zucchini grated.
- If the dough no longer sticks during the stick test, take the cake out of the oven and let it cool down in the pan. Then fall and let it cool down. Apricot if you like and cover with a chocolate glaze or simply dust with powdered sugar.
- Raisins and chocolate flakes can be omitted without replacement.
- Here are a few variations, for a healthier variant: 250 g wholemeal spelled flour, 180 g whole cane sugar, 150 g ground nuts, 1 apple cut into small cubes and 60 g coconut oil. Then don’t leave out the raisins. Pour the batter into a springform pan and cover with sliced apples (approx. 3 apples).
Facebook Comments