Ingredients — what you'll need
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- 150 gram Granulated Sugar
- 200 milliliter Sunflower Oil
- 400 gram Zucchini
- 3 piece Chicken Eggs
- 12 gram Baking Powder
- 30 gram Walnuts (unsalted)
- 3 gram Cocoa
- 5 gram Ground Cinnamon
- 300 gram Medium-Fine Wheat Flour
Step-by-step method
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.
Ingredients
- 400 gram Zucchini
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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.
Ingredients
- 3 piece Chicken Eggs
- 150 gram Granulated Sugar
- 200 milliliter Sunflower Oil
- 300 gram Medium-Fine Wheat Flour
- 12 gram Baking Powder