Zucchini Spice Cake

Try this delicious cake recipe:

Rinse the zucchini, remove the blossom and stem ends, and cut in half lengthwise. Remove the core and coarsely grate the halved zucchini. Drain well in a sieve. Beat the egg yolks with sugar, vanilla sugar and sunflower oil or other vegetable oil until creamy. Add cocoa powder and lemon zest and refine the mousse with rum and cinnamon. Sift the flour, mix with baking powder and baking soda, gradually add to the egg mixture and stir well. Squeeze the grated zucchini a little more and also stir into the batter. Whip the egg whites to stiff peaks and gently fold into the zucchini batter. Preheat the oven to 190 °C. Line a baking sheet with parchment paper and spread the batter evenly on the baking sheet. Bake the cake on the middle shelf for 30-35 minutes.

When the cake has cooled down, you can spread it with rum jam and/or chocolate icing.

Preparation time: 20 min

Difficulty: simple

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