If we have already arrived at “quick and easy”, of course a zucchini cake may not be missing. The combination of vegetables in the cake and chocolate on top makes for a super juicy cake experience that is made really quickly and even my boys, otherwise real vegetable fine, tastes great every time. So zucchini cake is not a classic for nothing. Refined with a little cinnamon, even boring zucchinis become a highlight.
By the way… Despite the vegetables, this is not a Weightwatchers project, but so what? A sheet cake like this is and always will be a sweet treat. But now, let’s bake.
Easy and Delicious Zucchini Cake
5 eggs size L
- 450 g sugar
- 225 g oil
- 450 g wheat or spelt flour 700
- 16 g baking powder
- 1 strong pinch of cinnamon
- 200 g grated almonds (or other nuts)
- 600 g zucchini
Preheat the oven to 175°C top/bottom heat and prepare a baking tray with baking frame.
Mix the eggs with the sugar until foamy (Thermomix: speed 5 for 3 minutes).
Add the oil and mix again until fluffy (Thermomix: speed 5 for 1 minute).
Now add the flour, baking powder, cinnamon and almonds and mix everything briefly but vigorously. (Thermomix: speed 5 for 1 minute, pressing the dough down a little with the spatula).
Finally, finely grate the zucchini and fold into the finished dough.
Spread the dough evenly on the baking tray and bake for 60 minutes.
Let cool well.
Now heat the butter with the chocolate until everything is well melted and pour over the cake. Let cool well.