When we went to the wholesale supermarket I bought a whole crate of zucchini, which means we’ve been using them in a whole lot of dishes, and since they are true neutral, I also decided to make zucchini cake. It turned out really, really nice and it would be a shame not to share.
Uhm, yeah. our easter brunch…
For the cake you need:
- 500g zucchini
- 250 ml oil. I used butter, though, because I only have olive oil at home
- 5 eggs
- 350g flour
- 1 packet of baking powder
- 250g sugar
- a pinch of salt
- 200g grounded hazelnuts (I used almonds)
- spices (I used a bit of cinnamon and allspice and vanilla extract)
Grate the zucchini, mix wet ingredients (including the zucchini), mix dry ingredients, combine, bake a 160° with ventilation.
One thing that made me wonder about the recipe was that they told you to bake it in a 26cm (10″) round tin. Every experienced baker can see from the amount of ingredients that this is way too much and I’m sorry for the inexperienced bakers who flooded their ovens with cake batter. I baked it in a tray for about 30 minutes.
Another thing is that there’s really little sugar in the recipe. This means that it’s perfect for a sweet topping. The original recipe had a chocolate ganache, but I went for lime and cream cheese with fresh strawberries on top and it was just perfect. If you don’t want to add a topping I’d recommend adding something like another 100g of brown sugar for extra flavour and sweetness. Or you leave out the sugar completely, add more salt and grated parmesan, which should work as well.