Zucchini Cake

Ingredients

• Zucchini 1 mug
• 0.5 mug of sultanas
• Salt 2g
• Egg 2
• Cinnamon 4g
• Flour 1 mug
• Sugar 1 mug
• Baking powder 3g
• Vegetable oil 0.3 mug
• Vanilla extract 1g

Method

1. Wash the zucchini and grate it
2. Beat the whole eggs, with the sugar and the vanilla until the sugar melted
3. Add the oil to it gradually and mix until it is combined
4. Add the grated zucchini and combine it well
5. In a separate bowl mix the flour, salt, cinnamon, then add the dry ingredients gradually to the wet ones
6. Once the mixture is ready, add the sultanas too, and mix it in well

Cooking Duration 30 minutes

1. Pre-heat the oven to 180 degrees Celsius
2. Place the batter in a lined cake tin and bake for about 30 minutes

Plating

1. You can frost the cake with cream cheese filling or you can serve it plain, with a dust of icing sugar on top

Garnishes: Fresh lemon zest, basil

Tips: You can test the cake if it’s done by inserting a toothpick in its middle. If it comes out clean and it isn’t stick, the cake is done.

Before cutting the cake, place it on a cooling wrack in order to cool down evenly.

When cutting it, use a bread knife, and sawing motions in order not to press it down, and make a smooth, even cut to it.