Time: 15 min. preparation time, 20 min. baking time
Nutrition: Calories ca 251 / Protein 12g / Carbohydr. 33g / Fat 4g
Ingredients (12 servings)
|250 g||all-purpose flour|
|1||vanilla bean (seeds)|
|50 g||cocoa powder (unsweetened)|
|1 tsp||baking powder|
|125 ml||vegetable oil|
|confectioner’s sugar for serving|
oven, baking pan, large bowl, box grater, cooking spoon
Riesling, Beerenauslese, 2011
Only the best Riesling grapes provide this sweet taste sensation. The wine bewitches with its fruity vitality and is the perfect accompaniment to full-flavored desserts. When chilled between 11 – 13°C/54°F the aromas unfold at their best.
Preheat oven to 180°C/355°F. Cut off ends of zucchini and roughly grate using the large holes of a box grater.
oven, box grater
300 g zucchini
Add flour, vanilla bean seeds, sugar, cocoa powder, baking powder, a pinch of salt, vegetable oil, and zucchini to a large bowl. Mix until well combined.
large bowl, cooking spoon
250 g all-purpose flour / 1 vanilla bean / 200 g sugar / 50 g cocoa powder / 1 tsp baking powder / 125 ml vegetable oil / salt
Evenly spread cake batter into a medium-sized baking pan and bake in a preheated oven at 180°C/355°F for approx. 20 – 25 min. Remove from oven and allow to cool for approx. 60 – 90 min. Sprinkle with confectioner’s sugar and enjoy!
oven, baking pan
confectioner’s sugar for serving