Zucchini Spice Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 240 g flour
- 2 cup / s zucchini, grated
- 150 grams sugar
- 0.5 ½ cup walnuts, chopped or other nuts
- 1 teaspoon baking soda
- 2 teaspoons baking soda
- 0.5 teaspoon ½ salt
- 60 ml yoghurt, (quark is also possible)
- 1 egg (s)
- 1 tablespoon flax flour
- 3 tablespoons water
- 1 tablespoon lemon juice
- Melt 85 g margarine, semi-fat
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 degrees and line the loaf pan with baking paper or grease with butter and flour.
- Grate the zucchini and add 2 tablespoons of sugar. The zucchini must be well drained, it is best to put the zucchini in a sieve.
- Place the nuts on a baking sheet and roast for 5-7 minutes.
- Mix the flax flour with 3 tablespoons of water in a small bowl and let stand for 5 minutes.
- Mix the nuts, flour, baking soda, baking powder and salt in a bowl. Stand on its side.
- In a large bowl, mix the remaining sugar, yogurt, egg, flax flour mixture, lemon juice and melted butter. Add the well-drained zucchini grated and flour mixture to the yogurt mixture.
- Pour the dough into the pan, bake at 190 degrees for about 55 to 60 minutes until the cake is golden brown.
- Let the cake cool down for 10 minutes, turn it out onto a wire rack and let it cool down.
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