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Cooking
Zucchini and 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 substitute, followed by the milk, whisking everything together well.
Prepare the dry mix
Mix the flour with the baking powder, then combine it with all the prepared ingredients in a large bowl.
Add the almonds
Add 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.