At a glance
You're getting a moist and flavorful bundt cake packed with grated zucchini, with the trickiest part being squeezing out all that liquid so your cake doesn't turn soggy. The batter comes together quickly with whisked eggs, sugar, oil, and flour, then you just fold in the zucchini and bake for 40 minutes.
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Prepare the zucchini
Young zucchini don't need peeling or deseeding — just wash, trim the ends and grate. Larger, more mature zucchini should be peeled, cut lengthways and have the soft seedy core scooped out.
For this step
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Grate and squeeze out the liquid
Grate finely and let it sit for a few minutes, then squeeze out the excess liquid.
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Make the batter
In a mixing bowl, whisk the eggs with the sugar and vanilla sugar. Add the oil and whisk again. Stir in the flour mixed with baking powder, then fold in the grated zucchini.
For this step
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