Zucchini cake... have you tried it before? :) You may know stuffed zucchini or dolma, but here is a sweet cake that uses grated zucchini for great flavor :)

Ingredients:

2 eggs

Pinch of salt

1 tsp vanilla

1 tbsp vinegar

1 1/4 cups sugar

3/4 cup melted butter

1/2 cup warm water

2 1/2 cups grated zucchini, well drained

3 cups all-purpose flour

2 tsp baking powder

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 cup raisins

1/2 cup blanched almonds, chopped (or soaked and chopped)

Chantilly cream for decoration:

1 packet instant whipping cream powder

1/2 cup cold milk

a drop of green food coloring

1 tsp rosewater

Method:

Whisk the eggs by hand with a pinch of salt, vanilla and the vinegar.
After a short while add the sugar and whisk until it dissolves.
Add the melted butter and warm water and whisk together.
Then add the well-drained grated zucchini and continue whisking.
Sift the flour with the baking powder, cinnamon and ginger... then add them gradually and fold into the batter using a wooden spoon, from the bottom up.
Stir in the raisins and chopped almonds after draining them well, folding from the bottom up until evenly combined.
Grease a cake pan with a little butter and dust with flour, then pour the zucchini cake batter into the pan.
Bake in a preheated oven at 175°C (350°F). Use top and bottom heat and place the pan on the middle rack for about 50 minutes, or adjust according to your oven.
Allow the cake to cool completely at room temperature.
Meanwhile, prepare the cream: beat the cream ingredients with an electric mixer — combine all the cream ingredients and whip until thick. Do not overbeat the cream.
Decorate the zucchini cake with the Chantilly cream and chill in the refrigerator so the cream sets before serving. You can also prepare the cream in advance and chill it well before using.

This special zucchini cake is from our friend and site chef

Amir Youssef

For more wonderful and easy cake recipes see Nut Cake (Diet)

The striped cake by Amir as well — click for How to make a striped cake

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Special Zucchini Cake

Prep checklist

Cooking notes