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Cooking
Zucchini-Carrot Mini Bundt Cakes
· 10 servings
Grate the vegetables
Peel the zucchini and carrot, then grate them finely.
Make the egg mixture
Whisk the eggs with the sugar, then add the melted and cooled butter, followed by the milk, whisking everything together.
Make the dry mixture
Combine the flour with the baking powder, then mix all the prepared ingredients together in a large bowl.
Add the almonds
Stir in the lemon zest and finely ground almonds. Mix thoroughly and pour the batter into muffin or mini bundt moulds. Bake at 170 °C for about 40 minutes.