Excellent cup zucchini cake

Name: Excellent cup zucchini cake
Prep time: 35 min
Cook time: 30 min
Ingredients: 4 pcs egg; 1 ½ cup crystal sugar; 1 pack vanilla sugar; ¾ cup oil; 2 ½ cups semi-coarse flour; 0.5 oz baking powder; 2 cups finely grated zucchini (peeled, hollowed out, grated, drained and slightly squeezed); 1 tsp almond aroma (if preferred); a pinch salt; 1 tbsp powdered sugar

Zucchini recipes

Millions of existential questions run through everyone's head every day. But my husband added one more to all of these during our marriage... "How many zucchini can fit in the average human body?" But he eats and slurps and doesn't resist further consumption at all, no matter where I put the zucchini. He says he has learned to trust me.

35 min

Preparation time

30 min

Cooking time

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Ingredients

4 pcs

egg

1 ½ cup

crystal sugar

1 pack

vanilla sugar

¾ cup

oil

2 ½ cups

semi-coarse flour

0.5 oz

baking powder

2 cups

finely grated zucchini (peeled, hollowed out, grated, drained and slightly squeezed)

1 tsp

almond aroma (if preferred)

a pinch

salt

1 tbsp

powdered sugar

Preparation steps

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Beat the egg yolks with sugar, add oil, zucchini, almond aroma, flour with baking powder, and finally the egg whites beaten with a pinch of salt and a spoonful of powdered sugar. Pour the batter into a greased and lined classic large baking sheet and bake for about 30 minutes at 340 °F / 170 °C.
Let it cool and then it's up to you. It can be covered with chocolate frosting and sprinkled with coconut, for example, you can spread it with jam or sweetened sour cream...
I fell in love with the marzipan frosting from Dr. Oetker. I used 3 bags, mixed it with milk according to the instructions and finally sprinkled the top with melted chocolate.