Zucchini pound cake with nuts

Name: Zucchini pound cake with nuts
Prep time: 15 min
Cook time: 40 min
Ingredients: 3 ⅓ cups semi-coarse flour; 0.5 oz baking powder; ½ tsp baking soda; 1 pack vanilla sugar; ¾ cup granulated sugar; a pinch salt; 2 pcs egg; 10.5 oz grated zucchini; ½ cup melted butter; 3.5 oz walnuts; ½ pc lemon - zest

Zucchini recipes

Zucchini season is in full swing, so why not make something sweet again. Today it was a nut pound cake and tomorrow it will be zucchini gingerbread again, for which I added the recipe here a few days ago. If you also have a lot of zucchini in your garden like me, then definitely try some cakes. You will be pleasantly surprised how great zucchini cakes taste.

15 min

Preparation time

40 min

Cooking time

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Ingredients

3 ⅓ cups

semi-coarse flour

0.5 oz

baking powder

½ tsp

baking soda

1 pack

vanilla sugar

¾ cup

granulated sugar

a pinch

salt

2 pcs

egg

10.5 oz

grated zucchini

½ cup

melted butter

3.5 oz

walnuts

½ pc

lemon - zest

Preparation steps

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Prepare a pound cake form, which should be thoroughly greased and sprinkled with flour or breadcrumbs, or you can also use coconut. Heat the oven to 340 °F / 170 °C.
Mix all the dry ingredients in a bowl, add the zucchini grated on a coarse grater, including the skin, melted butter, lemon zest, eggs and chopped nuts. Mix the whole mass thoroughly with a mixer.
The batter is thicker, but that's how it should be. Alternatively, if the batter seems too thick and does not pour, add a little milk. The batter should be thicker than pancake batter.
Pour the batter into the pound cake form and bake. Bake for about 30-40 minutes, watch it.