Zucchini Cake with Carrots and Onions

by Editorial Staff

Zucchini season is coming to an end, you need to have time to cook something delicious with them. I decided to make a cake. See my recipe, I will tell you how to make a zucchini cake with carrots and onions!

Cook: 1 hour

Servings: 4-6

Ingredients

  • Zucchini – 2 Pieces
  • Onions – 3 Pieces
  • Carrots – 3 Pieces
  • Large egg – 1 Piece
  • Baking powder – 1.5 Teaspoons
  • Wheat flour – 1 Glass
  • Salt, black pepper – To taste
  • Vegetable oil – To taste

Directions

  1. Prepare food. Peel and rinse vegetables under running water. Let’s get started!
  2. Cut the onion into half rings and add to the heated vegetable oil. Add a pinch of salt.
  3. Grate the carrots on a coarse grater (or preferably a square one) and add to the onion. Roast vegetables until cooked through.
  4. The filling for the cake is ready. Let it cool down.
  5. Cooking “dough” for the cakes. Grate the zucchini on a fine grater and squeeze the juice. Add raw egg and stir. Salt. If the eggs are small, it is better to drive in two.
  6. Pour in flour mixed with baking powder, add black pepper and mix the dough well.
  7. The dough is ready, it is thick enough. Divide it visually into 5 parts if your pan is 17-18 cm in diameter.
  8. With a silicone brush, grease a preheated pan, distribute 2-3 tablespoons of dough. Try to stretch the dough evenly so that the thickness of the pancake is the same, I do this with the back of a spoon. Fry until golden brown. Fire – slow, do not cover with a lid!
  9. Use a spatula to turn the pancake over and fry on the other side. Do the same with the whole test. Here are my 5 pancakes ready. Let’s move on to assembling the cake.
  10. Place the squash pancake on a plate. Spread some of the filling on top.
  11. Cover with a second pancake, spread the filling again. And so continue until the pancakes and filling run out.
  12. Decorate the cake as you like, I just greased it with mayonnaise and put the berries. After 30 minutes, the cake can be served. But it will be tastier the next day!

Bon Appetit!

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