Recipe for zucchini cake
Does zucchini cake sound boring? Think again!
It’s not without reason that zucchini cake is a hit across the internet. Zucchini helps to make a cake really mushy and moist.
The wonderful zucchinis are in season right now, and if you’re one of those who have zucchini in your garden, you know that they can appear in quite overwhelming quantities—not to mention sizes!
– And they can be hard to get rid of. I must say, I had my work cut out for me when the neighbor came by with the biggest zucchini I’ve ever seen.
You know me, and I immediately thought “CAKE!”.
My husband is, to put it mildly, VERY skeptical about the concept of vegetables in baked goods. Now, I can proudly say that he later admitted the zucchini cake was nothing short of FANTASTIC!
Delicious, isn’t it? Just look at how moist it looks – my mouth is watering again!
You might want to try swapping half of the zucchini with grated carrot, and then you can experiment with different kinds of toppings. I made a delightful chocolate topping because chocolate is good with everything, but I also imagine that a zucchini/carrot cake with a cream cheese frosting could be quite amazing!
Zucchini Cake
Ingredients
Squash Cake
- 133 gram Sugar
- 8 gram Vanilla Sugar
- 4 pcs. Egg
- 90 gram Oil neutral in flavor
- 88 gram Wheat Flour
- 1 pinch Salt
- 5 gram Baking Soda
- 1 pcs. Lemon organic
- 1 pcs. Squash small, approximately 200 grams
Topping
- 50 gram Chopped chocolate approximately 75 grams
- 14 gram Butter
Instructions
Zucchini Cake
- Put sugar, vanilla sugar, and eggs in a bowl.
- Whisk everything lightly and airy with an electric mixer.
- Fold the oil into the airy egg mixture.
- Put flour, baking powder, and salt in a new bowl and mix it together.
- Take a sieve and sift the dry mixture into the bowl with the wet mixture.
- Fold everything together.
- Use a citrus peeler or grater to grate lemon zest into the batter. Peel the zucchini and cut it lengthwise to scrape out the “seeds” from the middle with a tablespoon.
- Then coarsely grate the zucchini on the grater and fold the grated zucchini into the batter. Find a springform pan or another cake pan. I used this slightly different pan. Clip a piece of parchment paper to just cover the bottom of your pan.
- Place the parchment paper at the bottom of the cake pan.
- Pour the cake batter into the pan.
- Put the cake in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit), regular top and bottom heat. Let the cake bake for about 30-35 minutes.
- Take the finished cake out of the oven.
- Let the cake cool in the pan.
- Release the cake from the pan once it has cooled.
Topping
- Put butter and chocolate in a saucepan.
- Let it melt and stir it together with a spoon. Pour it immediately over the now cooled cake. Serve!