John Myers
Zucchini Spice Cake
The perfect zucchini spice cake recipe with a picture and simple step-by-step instructions.
- 200 g Zucchini, finely grated
- 1 Pc. Egg
- 175 g Brown sugar
- 1 packet Vanilla sugar
- 100 ml Sunflower oil
- 1 pinch Salt
- 1 Msp Ground carnations
- 0,5 tsp Cinammon
- 0,5 tsp Ground allspice
- 50 g Ground hazelnuts
- 200 g Spelled flour
- 2 tsp Baking powder
- 50 g Raisins or cranberries
- Mix the egg, sugar, vanilla sugar and salt with the hand mixer on the highest setting until the sugar has dissolved. Gradually stir in the oil. Briefly stir in the zucchini grated.
- Mix the flour, baking powder, hazelnuts and spices and stir in briefly on a low level. Fold in the raisins.
- Pour the dough into a greased and floured loaf pan and bake in the preheated oven at 180 degrees (or 160 degrees fan-assisted air) for about 50 minutes.
- Let the cake cool in the tin for about 15 minutes and then carefully turn it out of the tin. Cover with a chocolate icing if you like, or simply dust with powdered sugar.
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