Summary

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

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Instructions

1. 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.
2. Preheat the oven to 170C. Grease a loaf pan.
3. 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.
4. Pour the batter into the loaf pan and bake for about 1 hour.
5. Tip: This cake is wonderfully juicy for days, up to a week.