Hello lovelies, I already warned you that this is going to turn into a zucchini blog (kidding :-)! Nevertheless, here is the next zucchini recipe for you: zucchini hazelnut cake. The cake turned out so delicious. I know, I really say that a lot, but the cake is really great, give it a try!
Really nice and juicy, with the fine taste of hazelnut and chocolate. It’s hard to tell that it actually contains zucchini. But it makes the cake really juicy.
Zucchini
Zucchini (or as we say in Switzerland: zucchetti) is a real all-rounder. Related to the pumpkin, although it resembles a cucumber. It contains minerals like calcium, which is important for the bones. In addition, trace elements such as iron, which is required for blood formation. Zucchini also contains beta-carotene and vitamin C.
Since zucchini is very neutral in taste, you can use it for sweet and savory dishes and it’s also low in calories.
The zucchini hazelnut cake is not though, but it tastes so much better. In addition, it’s of course vegan, because you don't need eggs and milk to create a fluffy cake.
You really cannot taste the zucchini, on the contrary the cake tastes really great like hazelnut and is juicy and chocolatey. And I can tell you that the kids and their visitors loved it. I would definitely bake it again for them anytime.
Have you ever baked with zucchini? I can really only recommend it, nobody will notice, you smuggle vegetables into the cake and everyone will love it! If you have caught the zucchini-baking bug, be sure to also try my chocolate cake with zucchini and cherries, the moist zucchini chocolate cake with dehydrated blood oranges and my fudgy zucchini blondies with chocolate - all three hide the summer veg just as quietly as this cake.
