Summary

Ingredients

• 6 egg (s)
• 250 g suar mixed white / brown
• 1 point vanilla sugar
• 250 ml sunflower oil
• 400 g zucchini, yellow / reen, with skin
• 200 g carrot (s)
• 300 g flour mixture, luten-free (Mix C from Schär)
• 1 teaspoon baking soda
• 1 teaspoon Baking powder
• 2 tablespoon, leveled cocoa powder
• 200 g hazelnuts, round
• Icing sugar for dusting

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Instructions

1. Preheat the oven to approx. 160 ° C top / bottom heat.
2. Wash the zucchini, cut off the beginning and end pieces and grate the zucchini. Peel the carrots, cut off the beginning and end and grate the root.
3. Beat eggs, sugar and vanilla sugar until frothy. Now slowly pour in the oil in a thin stream while stirring. Slowly fold the grated zucchini and carrots as well as the ground hazelnuts into the foam mixture, preferably with a rubber scraper.
4. Mix the flour, baking soda, baking powder and cocoa, sieve over the mixture and carefully fold in.
5. Put the fairly liquid dough in a tall brownie form lined with baking paper or a shorter baking sheet and bake at approx. 160 ° C top / bottom heat for about 60 - 70 minutes, depending on the oven.
6. Dust the cooled cake with icing sugar.