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Summary

Prep Time 30 mins
Total Time 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For decoration: chocolate zebra rolls

Zucchini – Chocolate – Bundt Cake
Zucchini – Chocolate – Bundt Cake
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Instructions

  1. Wash the zucchini, dry and grate unpeeled with the Schnitzelwerk of the food processor or with a hand grater and set aside.
  2. Preheat the oven to 180 ° C.
  3. Mix the eggs with sugar, salt and vanilla sugar until frothy and stir in the soft margarine spoon by spoon. Keep stirring until a creamy foam mixture has formed.
  4. Now mix all the other dry ingredients and stir alternately with the courgette grated into the foam, finally add 1 tablespoon creme fraiche or sour cream loosely. Pour the dough into a greased Gugelhupf tin sprinkled with hazelnuts and bake at 180 ° C for about 1 hour.
  5. Let rest in the switched off oven for another 10-15 minutes. Let the mold cool for 10 minutes on a cake rack lined with a damp kitchen towel, then turn it out.
  6. When the cake has cooled down, melt the chocolate fat glaze in a double boiler or in the microwave, cover the cake with it and decorate it with chopped pistachios and chocolate zebra rolls.
  7. The cake is very juicy!