Zucchini cake with chocolate icing

Name: Zucchini cake with chocolate icing
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 7-10 Tbsp Fat and breadcrumbs; 100 g Hazelnuts; 200 g Courgette; 3 Eggs (Gr. M); 350 g Sugar; 2 packages Vanilla sugar; 7-10 Tbsp Salt; 175 ml neutral oil (e.g. rape seed oil); 200 g Flour; 3 TSP Baking Powder; 150 g Dark chocolate coating; 150 g Whipped cream; 25 g Coconut oil (e.g. palm oil); 7-10 Tbsp Aluminium foil

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and breadcrumbs
100 g Hazelnuts
200 g Courgette
3 Eggs (Gr. M)
350 g Sugar
2 packages Vanilla sugar
7-10 Tbsp Salt
175 ml neutral oil (e.g. rape seed oil)
200 g Flour
3 TSP Baking Powder
150 g Dark chocolate coating
150 g Whipped cream
25 g Coconut oil (e.g. palm oil)
7-10 Tbsp Aluminium foil

Directions

1
Grease a box form (approx. 1 1⁄2 l capacity; 25 cm long) and sprinkle with breadcrumbs. For the dough, coarsely grind the hazelnuts in the universal chopper. Clean, wash and coarsely grate the zucchini. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
2
Mix eggs, sugar, vanilla sugar and 1⁄2 TL salt with the whisks of the mixer for about 5 minutes until creamy. Stir in oil in a thin stream. Mix nuts, flour and baking powder, stir in (dough is liquid).
3
Squeeze the zucchini and fold in.
4
Put the dough into the mould. Bake in a hot oven for about 1 hour, covering with aluminium foil after about 50 minutes if necessary. Take out and let cool down for about 10 minutes. Carefully turn out onto a cake rack.
5
Let it cool down.
6
Chop the chocolate coating for the glaze. Heat the cream and coconut oil. Melt the couverture in it and let it cool down for about 5 minutes. Spread on the cake and let it dry. Serve with whipped cinnamon cream.