Recommended, 2023

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Zucchini cake: vegetables in the cake?

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Juicy cake enjoyment

A zucchini in the cake? Oh yeah! The small garden squash is a guarantee for juicy cake enjoyment - even after days. The fast cake recipe.

Vegetables and cakes that does not fit together? Betting we can convince you of the opposite? Our latest cake discovery: a deliciously light zucchini cake.

What makes this cake so special? Its juiciness. And its unique secret ingredient: a zucchini. The great thing: The small garden squash brings little flavor, but all the more water. A zucchini consists on average 93 percent water - a guarantee for fresh cake enjoyment.

And because every vegetable needs a fruity companion, we refine our zucchini cake with a crisp Granny Smith. Juicy glory in a double pack!

At least as juicy: beer in the cake. And mayonnaise. Be sure to try!

Zucchini cake recipe

Ingredients (16 pieces)

5 eggs, approx. 250 g zucchini, 1 apple (granny smith), 200 g butter, 250 g + 3 tbsp sugar, 1 packet vanillin sugar, 1 pinch salt, 300 g flour, 1 sachet baking powder, 2 tbsp cocoa powder, 1 / 4 bunch of mint, 200 g of powdered sugar, 2 tablespoons of lemon juice, fat and flour for the mold, possibly aluminum foil


1. Separate eggs. Wash, clean and grate zucchini and apple. Grease the fat, 250 g of sugar, vanillin sugar and salt with the whisk of the hand mixer until creamy. Stir in the egg yolks one after the other. Mix flour, baking powder and cocoa. Stir in flour mixture. Add zucchini and apple to the flour mixture and fold in. Beat the egg whites until stiff and fold in gently.

2. Fill the dough into a greased, flour-dusted cupcake form (about 2 1/2 liters of contents). Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 1 1/4 hours. Cover the cake with aluminum foil about 20 minutes before the end of the baking time. Remove the cake from the oven, place on a wire rack, allow to cool for about 30 minutes. Drop out of the mold, allow to cool.

3. Wash mint, shake dry, pluck leaves from the stems and chop. Finely crush 3 tablespoons of sugar and chopped mint in a mortar. Mix icing sugar, lemon juice and 1-2 tablespoons of water to a thick sauce and spread with a spoon over the cake. Sprinkle cake with mint sugar.

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