Summary
| Prep Time | 30 mins |
| Total Time | 10 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g zucchini
- 200 g carrot (s)
- 500 g apples
- 1 tablespoon lemon juice
- 1 tablespoon butter for the pan
- 3 egg (s)
- 150 g cane suar
- 1 pinch (s) sea salt
- 100 g hazelnuts, round
- 100 g flour (whole wheat flour)
- 1 packet baking powder
- 100 g cornstarch
Print Recipe
Pin Recipe Instructions
- Clean the zucchini and peel the carrots. Grate both finely on the vegetable grater. Peel and core the apples and cut into small cubes. Drizzle with lemon juice.
- Preheat the oven to 170C. Grease a loaf pan.
- Mix the eggs with sugar and a pinch of salt until frothy, then add the shredded vegetables and hazelnuts. Fold in the flour, baking powder and cornstarch. Finally mix in the apple pieces.
- Pour the batter into the loaf pan and bake for about 1 hour.
- Tip: This cake is wonderfully juicy for days, up to a week.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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