Cupcake with Zucchini and Pistachios

by Editorial Staff

The main ingredient in this amazing cake is zucchini. Not everyone dares to make such a cake, but those who do decide will not regret it – an unusual cake turns out to be moist, moderately sweet, very interesting in taste.

Ingredients

  • Zucchini – 300 g (1 pc.)
  • Pistachios – 150 g
  • Almonds (optional) – 1 tbsp
  • Pumpkin seeds (optional) – 1 tbsp
  • Wheat flour – 150 g
  • Olive oil – 90 ml
  • Chicken eggs – 2 pcs.
  • Lemon – 1 pc.
  • Sugar – 80 g
  • Baking powder – 1 teaspoon

Directions

  1. Prepare all the ingredients for the zucchini and nuts cake.
  2. Grate the young zucchini on a coarse grater with the peel. Do not drain the released juice, we will need it.
  3. Place the chopped zucchini in a deep bowl, squeeze the lemon juice there and stir.
  4. Peel and chop the pistachios in a blender so that small pieces come across. (Add any nuts or seeds if desired – I used 1 more tablespoon each of pumpkin seeds and almonds.)
  5. Add the nuts, baking powder and flour sifted through a sieve to a deep bowl of zucchini, stir until smooth.
  6. Whisk the eggs, olive oil and sugar until smooth.
  7. Add the mixture to a bowl of zucchini and nuts and mix again. You will get a semi-liquid dough.
  8. Cover the cake pan with parchment and pour the dough into it.
  9. Bake the cake in an oven preheated to 190 degrees for 50-60 minutes, it will grow a little in size and brown appetizingly.
  10. Gently turn the finished zucchini and nuts onto a wooden surface or wire rack and cool. Remove the parchment and transfer to a platter. Serve the cupcake with zucchini and pistachios to the table and be sure – almost everyone will ask for a recipe!

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