Zutaten für Zucchini Almond Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large eggs
- 1 3/4 cups granulated sugar
- Oil
- 1 teaspoon almond extract
- 2 cups grated zucchini (about 2 medium)
- Ground Almonds
- Icing Sugar
- Milk
- Toasted Sliced Almonds
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Zubereitung von Zucchini Almond Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, almond flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, combine the grated zucchini and almond extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the zucchini mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, you can frost with your favorite glaze (optional).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
263g
Fat
20g
Carbs
30g
