Zucchini cake

Zucchini cake
Quantity Ingredient
3 Eggs
300 g Brown sugar
0,2 l Oil
300 g Wheat Flour Type 405
0,5 tsp Sodium bicarbonate
0,5 packet Back Powder
300 g Courgette
200 g Ground hazelnuts
1 tsp Ground cinnamon

For the zucchini cake use eggs as big as possible. Beat eggs with brown sugar until frothy. Allow oil to flow in slowly. Keep stirring. Mix flour with baking soda and baking powder and stir into the egg mixture. Grate the zucchini coarsely and add to the dough. Roast the ground hazelnuts dry in a pan until they start to smell. Make sure they don't get too tanned. Stir the ground hazelnuts into the dough and add the cinnamon. Grease a 26 springform pan well and fill in the dough. Preheat the oven to 200° and bake the zucchini cake on the middle shelf for about 35-40 minutes. Use a wooden stick to check whether the dough is done. If the dough still sticks, leave in the oven for another 5 minutes and check again. If you like, you can decorate the zucchini cake with cream and halved thin slices of zucchini.

Servings: 12, Difficulty: 
Preparation time: 15 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
465 kcal
47 g
7 g
29 g

(C)opyright by Marions Kochbuch