Instructions

In a bowl, whisk egg yolks with granulated sugar and vanilla sugar, add oil, then mix in zucchini, aroma, flour with baking powder, and finally beaten egg whites with a pinch of salt and a tablespoon of powdered sugar.

Pour the batter into a buttered and floured cake form, color the rest with a mixture of warm water and cocoa (you can use only cocoa as you are used to, but in this form, the batter will color evenly without leaving undissolved lumps) and pour it onto the light batter.

With a knife or skewer, swirl around to help the dark batter move inside, place in the oven and bake for about 1 hour at 170 degrees, covered with foil on top.

Then remove the foil and bake for about 10 minutes. The time and temperature are only approximate, adjust mainly based on your own oven experience. Turn out the partially cooled cake.