Zucchini cake from the baking sheet

Zucchini cake from the baking sheet
Quantity Ingredient
2 tbsp Breadcrumbs flour
3 Eggs
300 g Sugar
0,25 l Maize Germ Oil
375 g Wheat Flour Type 405
1 packet Back Powder
125 g Chopped almonds
500 g Courgette
200 g Chocolate glaze

This zucchini cake from the tray remains juicy for several days. Preheat baking oven to 180° C. Grease half a baking tray. Sprinkle flour with breadcrumbs. Place a baking frame of 34 x 24 cm on top. Cream eggs with sugar for 3 minutes. Stir in oil. Mix flour, baking powder and almonds and stir in briefly. Grate the zucchini finely and mix into the cake dough. Spread the dough on the baking sheet and smooth down. Bake the zucchini cake from the baking tray on the middle shelf for 40 minutes. Place the zucchini cake on a grid with the baking tray to cool. Melt the dark chocolate coating in a warm water bath and spread on the cold courgette cake.

Servings: 12, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
581 kcal
62 g
9 g
34 g

(C)opyright by Marions Kochbuch