Hello, dear cooking and not so much cooking, but only looking at the delicious and interesting recipes, friends!
After about 10 days of absence (for good reasons), I’m posting something tasty again. During this time (those who have made major repairs at home will understand me), I did not stop cooking, but due to the nature of the dishes that had to come out of my partially nylon-covered modest kitchen, they did not deserve much attention.
But here’s a recipe I hope you like – ZUCCHINI CAKE. I found the recipe on the culinary YouTube channel of an Italian grandmother, Gina Petitti, who has lived in the United States for decades, but prepares the Italian recipes she knows from her mother (Buon-A-Petitti).
An extremely easy and delicious cake! Try to prepare it and provoke your relatives and friends to guess what the main ingredient is. The surprise is guaranteed!
Enjoy! 🙂
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
Peel the zucchini, grate it and squeeze the juice. Place in a strainer and set aside to drain for about 15 minutes.
In a bowl, sift the flour and add the nutmeg.
Add the cinnamon.
Add the baking powder.
Add the baking soda.
Add the salt.
Whisk well.
In another bowl, break the eggs.
Add sugar and oil.
Add the vanilla.
Whisk well.
Add the flour in portions and stir with a spatula until a homogeneous mixture is obtained.
Add the drained zucchini.
Stir well.
Add the roughly crushed walnuts.
Prepare a baking pan measuring approximately 25/30 cm. Place baking paper, and to make it easier to take the shape of the pan, crumple it. If you want, you can grease it with oil. I used a cooking spray.
Pour the cake batter.
Bake in a preheated 175 degree oven without a fan for about 30 minutes. Check the readiness of the cake with a wooden skewer or a toothpick.
Once the cake is baked, let it cool.
Optionally, you can serve the cake with sugar icing. This adds a little more sweetness.
In a bowl pour the sugar and add in portions about 1/2 tbsp. from the water and stir to the desired density.
Serve the cake by cutting it into squares covered with the icing over it.
Goes great with coffee with milk!
Enjoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
Peel the zucchini, grate it and squeeze the juice. Place in a strainer and set aside to drain for about 15 minutes.
In a bowl, sift the flour and add the nutmeg.
Add the cinnamon.
Add the baking powder.
Add the baking soda.
Add the salt.
Whisk well.
In another bowl, break the eggs.
Add sugar and oil.
Add the vanilla.
Whisk well.
Add the flour in portions and stir with a spatula until a homogeneous mixture is obtained.
Add the drained zucchini.
Stir well.
Add the roughly crushed walnuts.
Prepare a baking pan measuring approximately 25/30 cm. Place baking paper, and to make it easier to take the shape of the pan, crumple it. If you want, you can grease it with oil. I used a cooking spray.
Pour the cake batter.
Bake in a preheated 175 degree oven without a fan for about 30 minutes. Check the readiness of the cake with a wooden skewer or a toothpick.
Once the cake is baked, let it cool.
Optionally, you can serve the cake with sugar icing. This adds a little more sweetness.
In a bowl pour the sugar and add in portions about 1/2 tbsp. from the water and stir to the desired density.
Serve the cake by cutting it into squares covered with the icing over it.
Goes great with coffee with milk!
Enjoy! 🙂
