Zucchini hazelnut cake

Prep 15 min·Cook 40 min·Total 55 min·1 cake·VEGAN·320 kcal

Ingredients

200 g (7 oz.) Zucchini
100 ml ( 1/2 cup) plant-based milk
100 ml (1/2 cup) sparkling water
100 g (1/2 cup) melted vegan butter
100 g (1/2 cup) raw cane sugar or coconut blossom sugar
1/2 tsp ground vanilla
250 g (2 cups) spelt flour
130 g (1 ¼ cup) ground hazelnuts
1 tsp baking soda
1 tsp baking powder
75 g (1/2 cup) vegan chocolate drops
1 Tbsp apple cider vinegar
100 g(3.5 oz.) dark chocolate
1 Tbsp coconut oil

Equipment: Baking oven, Cake pan: 25-30 cm (10-12’)

Instructions

1.Preheat the oven to 180°C (356°F)
2.Finely grate the zucchini, put them in a sieve and place them aside so they can rinse
3.Add milk water, melted butter, sugar and vanilla into a bowl and mix well
4.Add flour, hazelnuts, baking soda and baking powder and mix well, but not for too long so that the dough stays fluffy
5.Squeeze the zucchini once more, you can put it into a kitchen towel and then add it to the dough along with the chocolate drops and apple cider vinegar
6.Grease and flour a loaf pan (25-30 cm/10-12’)
7.Put the dough inside and bake it for approx. 35-45 minutes – check with stick if well done
8.Take the cake out of the pan and let it cool off on a cooling rack
9.Melt the chocolate for the glaze over a water bath, add coconut oil and pour over the cake - decorate with hazelnuts

Notes

Tip from my kitchen: grate the zucchini really finely, then squeeze it out well in a clean kitchen towel - the less liquid ends up in the batter, the moister and less soggy the cake turns out. You can leave the skin on, you won't taste it. Kept well covered, the cake stays moist for 3–4 days, and you can also slice and freeze it.

Nutrition per serving: 320 kcal