Nut Marrow Muffin

by Editorial Staff

Ruddy, fragrant and juicy nut-squash cake is a unique pastry that can be prepared in summer. Zucchini is not felt at all in the dessert and adds juiciness to the dish. The cake has a bright nutty taste!

Cook: 60 mins

Servings: 6

Ingredients

  • Zucchini – 1 pc. (large) or 2 pcs. (small)
  • Sugar – 3 tbsp
  • Salt – 2 pinches
  • Walnuts – 1 glass
  • Vegetable oil – 0.5 cups
  • Eggs – 3 pcs.
  • Wheat flour – 1 glass
  • Cinnamon – 2 pinches
  • Soda – 1 pinch
  • Vinegar – 0.5 teaspoon.

Directions

  1. Break the chicken eggs into a container, add salt and sugar.
  2. Beat the eggs with a mixer or in a food processor until firm. Add baking soda, quenched with vinegar, cinnamon, sifted wheat flour and vegetable oil, beat again at low speed.
  3. Lightly chop the nuts – this can be done with a rolling pin, placing them in a plastic bag. Then add them to the dough.
  4. Cut vegetables into medium or small cubes, also add to the dough. If the zucchini is mature, be sure to peel off the skin and remove the seeds.
  5. Stir the dough and place it in a baking dish previously lined with parchment paper.
  6. Bake the cake at 180 degrees, about 45-50 minutes, until dry with a toothpick or wooden skewer. Remove from oven and cool.
  7. Slice the nut squash muffin into portions and serve along with aromatic hot drinks. If desired, the cake can be powdered with powdered sugar.

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