The dough is for a 22cm bundt cake pan
Spread the shape with butter and dust with flour. Pre heat the oven to 180 degrees celcius
Grate the zucchini with a hash brown and mix with 1/4 of the flour. Roughly chop the almonds. Moisten the raspberries with raspberry spirit and let stand.
Beat the butter and sugar until frothy. Stir in the maple syrup. Stir in eggs one at a time.
Mix in the remaining flour, hazelnuts and baking powder.
Now stir in the zucchin, almonds and raspberries.
Put everything in the Gugelhupf tin and bake at 180 degrees for about 55 minutes in the middle of the oven
If the needle sample is good, take the Gugelhopf out of the oven and let it cool slightly in the mold.
Then place on a wire rack and let stand overnight so that it can rest and cool down completely.
Just before serving, add powdered sugar and a coffee