The vegetables make zucchini cake from the tray really juicy and last a very long time. This recipe with nuts and chocolate sauce is a hit!
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.
