Zucchini Bundt Cake
· 8 servings
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.
Grate and squeeze out the liquid
Grate finely and let it sit for a few minutes, then squeeze out the excess liquid.
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.
Season and pour into the tin
Season with cinnamon — if you like, add a bit of cocoa or ground walnuts too. Mix well and pour into a bundt tin greased with oil and dusted with flour.
Bake
Bake in a preheated oven at 180 °C for 40 minutes.