Summary

Ingredients

• 200 g suar
• 1 pinch (s) salt
• 150 ml rapeseed oil, or other neutral oil
• 3 large egg (s)
• 1 tablespoon lemon zest, grated, from an organic lemon
• 1 tablespoon lemon juice
• 150 g almond (s), round
• 300 grams flour
• 2 teaspoons baking soda
• 350 g zucchini, rated, with skin
• 2 tablespoon lemon juice
• 2 tablespoon powdered sugar for the glaze
• 2 tablespoon almond flakes
• Fat, for the shape

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Instructions

1. Mix the sugar, the pinch of salt, the lemon zest and the oil with the hand mixer on the highest setting until creamy. Then gradually stir in the eggs and beat until frothy. Stir in the ground almonds with a spoon of lemon juice. Sieve in the flour and baking powder, stir well. Finally fold in the grated zucchini.
2. Spread the dough in a greased loaf pan. Bake in the preheated oven at 175 degrees for about 60-70 minutes. If necessary, cover with aluminum foil towards the end of the baking time so that the cake does not turn too brown.
3. Turn out the lukewarm cake and sprinkle it thinly with lemon icing, decorate with flaked almonds.