Moist Chocolate Nut Cake with Zucchini
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g hazelnuts, round
- 30 g cocoa powder
- 30 g protein powder with vanilla or coconut flavor
- 1 packet baking powder
- 6 egg (s)
- 400 g zucchini
- Sweetener equivalent to 225 g sugar
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C, wash, peel and finely grate the zucchini. Mix the hazelnuts, cocoa, baking powder and protein powder together well. In a mixing bowl, beat the eggs with the sweetener until frothy, add the grated zucchini and the nut mixture and carefully fold in.
- Put the dough in a bundt pan and bake for about 40 - 45 minutes. I prefer a silicone mold for baking because the cake comes off the mold after baking.
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