Preparation
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1Wash the zucchini thoroughly and grate into coarse pieces.
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2Beat the eggs until foamy and add the sugar, salt, vanilla paste, Mazola®, zucchini and instant oat flakes and stir in. Stir baking powder, cinnamon and nuts into the dough.
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3Pour the dough into a loaf pan lined with baking paper and bake in the oven.
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4For the frosting, mix cream cheese with soft butter, salt, vanilla paste and powdered sugar and spread on the cooled cake. Decorate the cake with chocolate if desired.
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5Top/bottom heat: 180 °C Circulating air: 160°C Baking time: approx. 60 minutes Preparation time: approx. 30 minutes
Author: Peter Kölln
Photographer: Malene Schröder
Ingredients
Serving(s)
1
For the dough:
200 G
zucchini
3
Eggs
120 G
Sugar
1 prize
Salt
1 TL
vanilla paste
100 ml
Mazola® rapeseed oil
200 G
Kölln Instant Oat Flakes
2 TL
baking powder
1 TL
Cinnamon
100 G
ground almond
For the frosting:
240 G
cream cheese
125 G
softened butter
1 prize
Salt
1 TL
vanilla paste
200 G
powdered sugar
at will
Chocolate rolls
