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Cooking

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Zucchini Bundt Cake

·
8 servings

  1. Trim the zucchini

    There's no need to peel young zucchini or remove the seeds. Just wash it, trim the ends, and grate it. For older, larger zucchini, peel them, slice lengthwise, and scoop out the soft, seedy centre.

  2. Grate and squeeze out the liquid

    Grate finely and let it sit for a little while, then squeeze out the excess liquid.

  3. Make the batter

    In a mixing bowl, whisk the eggs with the sugar and vanilla sugar. Add the oil and whisk again. Mix in the flour combined with baking powder, then fold in the grated zucchini.

  4. Season and pour into the tin

    Season with cinnamon; if you like, you can also add a bit of cocoa or ground walnuts. Mix thoroughly and pour into a Bundt tin greased with oil and dusted with flour.

  5. Bake

    Bake in an oven preheated to 180°C for 40 minutes.

  6. You're done!

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