Zucchini cake with chocolate icing

Jennie Fields
very easy
3.5 8
90 mins
90 mins


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


  1. 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. 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. 3

    Squeeze the zucchini and fold in.

  4. 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. 5

    Let it cool down.

  6. 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.

Nutrition Facts

400 kcal
38 g
24 g
5 g