John Myers
Zucchini Sheet Cake
The perfect zucchini sheet cake recipe with a picture and simple step-by-step instructions.
- 100 g Raw cane sugar
- 100 g Sugar white
- 1 piece Vanilla pods (pulp only)
- 150 ml Sunflower oil
- 4 piece Eggs
- 2 cl Rum
- 1 pinch Salt
- 300 g Zucchini
- 100 g Ground almonds
- 1 tsp Cinammon
- 2 tsp Baking powder
- 100 g Oat flour
- 150 g Flour
- 100 g Dark chocolate couverture
- Preheat the oven to 175 degrees. Separate eggs. Wash zucchini and grate on a fine grater and squeeze out a little.
- Beat egg yolks with rum, raw cane sugar and vanilla pulp until frothy, carefully stir in oil. Mix the flour with baking powder and fold into the egg mixture with the almonds, cinnamon and shredded courgette. Beat the egg whites with salt and white sugar until stiff and also fold carefully into the dough.
- Line the baking sheet with paper and spread the dough on it. Bake for about 25 minutes. Let the cake cool down. Then garnish with couverture, cut into diamonds and dust with icing sugar.
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