Zucchini Cake – moist & fresh with lime
by Tavolino
A simple and moist summer cake prepared with fresh zucchini, ground almonds, and lime. It is not too sweet and is perfect for zucchini season.
Ingredients
- Zucchini 300 g, coarsely grated
- Flour 350 g, all-purpose (Type 405)
- Vegetable oil 200 ml
- Sugar 150 g, brown
- Almonds 100 g, ground
- Baking powder 8 g (1/2 packet)
- Eggs 3, size M
- Lime 1 (organic)
- Vanilla sugar 1 packet
- Salt 1 pinch
- Powdered sugar 150 g
Preparation
- 1
Preheat the oven to 180 °C top/bottom heat and grease a loaf pan.
- 2
Wash the 300 g of zucchini, trim the ends, and coarsely grate the zucchini.
- 3
Lightly squeeze the grated zucchini in a clean kitchen towel to remove excess water.
- 4
Wash the organic lime with hot water, finely grate the zest, and squeeze the juice.
- 5
In a bowl, beat 3 eggs with 150 g of brown sugar, 1 packet of vanilla sugar, and 1 pinch of salt until frothy.
- 6
Slowly add the 200 ml of vegetable oil to the egg mixture while stirring.
- 7
Add the lime zest and 2 tbsp of the lime juice.
- 8
In a separate bowl, mix 350 g of flour, 100 g of ground almonds, and 8 g of baking powder.
- 9
Briefly stir the flour mixture into the liquid ingredients.
- 10
Finally, fold the grated zucchini into the batter.
- 11
Pour the batter into the prepared loaf pan and smooth the top.
- 12
Bake the cake on the middle rack for 50 minutes.
- 13
Remove the cake from the oven and let it cool in the pan for 10 minutes.
- 14
Carefully turn the cake out of the pan and let it cool completely.
- 15
Mix the remaining lime juice and 150 g of powdered sugar to make a glaze.
- 16
Brush the cooled cake with the lime glaze and serve.