Zucchini Marble Bundt 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
- 200 g butter
- 180 g suar
- 1 packet vanilla sugar
- 5 egg (s)
- 200 g zucchini, rated
- 250 g flour
- 1 packet baking powder
- 100 g hazelnuts, rated
- 2 tablespoon cocoa powder
- 1 tablespoon rum
- some powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Mix the butter, sugar and vanilla sugar until frothy. Gradually stir in the eggs well one by one. Then mix in the grated zucchini. Mix the flour, baking powder and nuts together and then fold in.
- Pour about half of the dough into a greased bundt cake pan.
- Stir the cocoa powder and rum into the rest of the batter. Spread on the light dough.
- For the marble pattern, pull a fork through the dough in a spiral. Then smooth out the dough.
- Bake in the preheated oven at 180 degrees for about 45 minutes.
- Dust them with a little icing sugar when they have cooled down.
- Tip: Instead of the zucchini, you can also use grated carrots or apples!
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