This budget-friendly cake is made by folding grated zucchini into a batter spiced with cinnamon, ginger, and cloves. Its sturdy texture makes it easy to slice and pack in a lunch box, and the long bake keeps the center moist.
Grate the zucchini and squeeze out the excess water by hand. Set aside.
Beat the egg and granulated sugar. Add the cooking oil and mix. Sift together the flour, baking powder, salt, cinnamon, ginger, and cloves, then add them to the egg mixture.
Fold the squeezed zucchini into the batter and pour it into a greased cake pan.
Bake in an oven preheated to 170°C / 340°F until a toothpick inserted in the center comes out clean. Let cool slightly before removing the cake from the pan.
Be sure to squeeze the excess water from the grated zucchini before adding it to the batter; otherwise, the cake may sink in the middle. Allergens: Contains wheat (gluten, from flour), egg, and dairy (butter).
Kabağın suyunu sıkmayı atladım ve kek gerçekten ortadan çöktü, uyarıda haklısınız. Bir dahaki sefere iyice sıkarsam 65 dakikalık pişirme süresi yine de yeterli olur mu, yoksa biraz uzatmalı mıyım?
İyice sıkarsanız 65 dakika genelde yeterli olur, sadece kürdanla kontrol etmeyi ihmal etmeyin. Fırınınız güçlüyse birkaç dakika erken bakmanızda fayda var.
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