Recipes
Zucchini cake from the tray recipe
ingredients For 20th Servings
| 400 | G | Flour |
|---|---|---|
| 400 | G | zucchini |
| 250 | ml | Oil, neutral |
| 200 | G | sugar |
| 4th | Pc | Eggs |
| 100 | G | Hazelnuts, grated |
| 1 | Pk | baking powder |
| 2 | Tbsp | Cocoa powder |
| 1 | TL | Cinnamon, grated |
| 200 | G | apricot jam |
Ingredients for the chocolate icing |
||
| 150 | G | Chocolate, at least 60% cocoa content |
| 100 | G | Coconut oil |
recipe preparation
- First preheat the oven to 180 degrees top-bottom heat.
- Now wash the zucchini, dry them, grate them finely and put them in a sieve to drain.
- Beat the beaten eggs with the sugar until frothy, then slowly pour in the oil and stir in. Fold the zucchini grated into the mixture.
- Then mix the flour with a packet of baking powder, the grated hazelnuts, the cocoa powder and the cinnamon and stir into the dough by tablespoon.
- Now grease a baking sheet, smooth the dough on it and bake for about 35 minutes.
- Then the Zucchini cake from the tray Let cool and brush with warm apricot jam.
- Melt the chopped chocolate together with the coconut oil in a water bath and coat the zucchini cake with it.
