Zucchini Cake

Name: Zucchini Cake
Prep time: 40 min
Total time: 40 min
Yield: 10
Cuisine: Slovak
Ingredients: 4 Egg; 1 a 1/2 hrnček Granulated sugar; 1 balíček Vanilla Sugar; 2 a 1/2 hrnček All-Purpose Flour; 1 balíček Baking powder; 2 hrnček Zucchini; 1 ČL Almond aroma; Salt; 1 PL Powdered Sugar

40 min

Easy

10 portions

(4.2 / 5 from 5 votes)

This simple yet useful zucchini cake has become a staple in my kitchen besides zucchini casserole. In various variations, we enjoy it throughout the zucchini season and so far we have never gotten tired of it... And when I have an abundance of zucchinis, I grate it with the peel on and it turns out beautifully green.

Preparation 40 min

Difficulty Easy

Portions 10

Views 4737x

Author

Danula Vašíčková

226 recipes

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Ingredients

4 Egg
1 and 1/2 cup Granulated sugar
1 packet Vanilla Sugar
2 and 1/2 cup All-Purpose Flour
1 packet Baking powder
2 cup Zucchini
finely grated
1 tsp Almond aroma
optional
Salt
to taste
1 tbsp Powdered Sugar

Instructions

Whisk the yolks with sugar, add oil, zucchini, aroma, all-purpose flour with baking powder, and finally beaten egg whites with a pinch of salt and a tablespoon of powdered sugar.

Knead the dough into a greased and floured classic large baking sheet 42x32cm (today I used a slightly smaller sheet, so the cake is taller) and bake for about 30 minutes at 170 degrees.

Let it cool and then it's up to you. You can glaze it with chocolate icing and sprinkle with coconut, spread with jam, or sweetened sour cream.

I fell in love with the marzipan icing from Dr. Oetker. I used 3 packets, mixed according to the instructions with milk, and finally topped the top with melted chocolate.