Zucchini Cake | Fast and tasty

avatar

Zucchini is a vegetable that is not usually liked by many people. One of the main reasons is because usually the people buy zucchini large and the seeds are highly developed and provide some viscosity to the meals. With this recipe that I present to you, I am sure that if you are one of those people who do not like zucchini, you will love it when trying this cake. Prepare the ingredients and lets go to bake


Ingredients

  • 100mil vegetable oil
  • 150gr of sugar
  • 180gr of leavening flour
  • 1 teaspoon of baking powder
  • 2 eggs
  • Species (Nutmeg, clove, cinnamon, cardamom, vanilla)
  • 2 small zucchini

Preparation

  • In a bowl, add the oil with the sugar and integrate well. It will have a texture like wet sand. Add the species of your preference. I use 1 pinch of nutmeg, 1 teaspoon of cinnamon, 1 teaspoon of vanilla, 1 pinch of cardamom.
  • Once you incorporate the species into sugar and oil, add 2 eggs, one at a time, and integrate very well. You must achieve a smooth and homogeneous mixture.
  • Add the flour next to the baking powder and incorporate gently into the preparation.
  • Grate the zucchini, on the thickest side of the grater and add to the preparation. Incorporate gently until the mixture softens. This recipe does not contain liquid, since zucchini provides enough liquid.
  • Take to the oven, pre-heated to 190 ° C, for 30 minutes or until inserting a wooden stick, it comes out dry.
  • Allow to cool completely before serving. The most advisable thing is that this cake is made overnight and kept in a closed container or in a bag so that it absorbs the aroma of the species and intensifies when serving. But very rarely have I managed to do this without the family coming to the kitchen to share.

All the photographs were taken by me with a Panasonic Lumix camera DMC-FH4 model, without any edition. They were only compressed to facilitate loading and viewing of content. The separator is a CCO image that was adapted



0
0
0.000
0 comments