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
- Prepare all the ingredients for the zucchini and nuts cake.
- Grate the young zucchini on a coarse grater with the peel. Do not drain the released juice, we will need it.
- Place the chopped zucchini in a deep bowl, squeeze the lemon juice there and stir.
- 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.)
- Add the nuts, baking powder and flour sifted through a sieve to a deep bowl of zucchini, stir until smooth.
- Whisk the eggs, olive oil and sugar until smooth.
- Add the mixture to a bowl of zucchini and nuts and mix again. You will get a semi-liquid dough.
- Cover the cake pan with parchment and pour the dough into it.
- Bake the cake in an oven preheated to 190 degrees for 50-60 minutes, it will grow a little in size and brown appetizingly.
- 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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