This zucchini cake with chocolate and nuts tastes incredibly juicy and good. This recipe is perfect for the zucchini season!
ingredients For 12 Servings
| 4th |
Pc |
Eggs |
| 250 |
G |
Sugar, brown |
| 1 |
Pk |
vanilla sugar |
| 250 |
ml |
oil |
| 400 |
G |
zucchini |
| 100 |
G |
Almonds, ground |
| 1 |
prize |
Ground cinnamon |
| 300 |
G |
Flour |
| 2 |
TL |
baking powder |
| 2 |
Tbsp |
Cocoa powder |
recipe preparation
- For this summery zucchini cake, first preheat the oven to 160 degrees (top-bottom heat) and line a springform pan with baking paper.
- Then wash the zucchini, dry them, remove the stalk and grate finely.
- Then put the eggs with the sugar and vanilla sugar in a bowl and stir until frothy – slowly stir in the oil.
- Then stir in the grated zucchini, almonds and cinnamon.
- Now mix the flour with the baking powder and cocoa powder and also fold into the dough.
- Finally, pour the mixture into the prepared springform pan and use the Zucchini-cake Bake in the preheated oven for about 45 minutes. – Make a chopstick test.
