Zucchini-cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 egg (s)
- 250 g suar, possibly more brown
- 1 point vanilla sugar
- 250 ml oil
- 400 g zucchini, rated with skin
- 200 g hazelnuts, round
- 1 teaspoon cinnamon
- 300 grams flour
- 1 teaspoon baking soda, 5 g (a small sachet)
- 1 teaspoon Baking powder
- 1 tablespoon cocoa powder
- Cranberry jam or currant or raspberry jam
- 1 pack chocolate icing
Print Recipe
Pin Recipe Instructions
- Beat the eggs with sugar and vanilla sugar until very frothy. Pour in the oil slowly while stirring. Slowly fold the grated zucchini, ground hazelnuts and cinnamon into the foam mixture using a rubber spatula or wooden spoon. Mix the flour, baking soda, baking powder and cocoa and mix with the rest of the mixture. Put the fairly liquid dough on a baking sheet lined with baking paper (I always use a pull-out sheet like this) and bake at about 160 ° C top / bottom heat for about 45 minutes (stick test).
- Brush the cooled cake with the selected jam and cover with chocolate icing.
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