A moist, nut-free cake made by folding grated zucchini into a whole-wheat batter and baking.
Using a mixer, beat the eggs and granulated sugar for 5 minutes, until foamy. Add the oil and mix.
Sift the whole-wheat flour, baking powder and cinnamon into the mixture. Add the grated zucchini and fold in gently.
Pour into a greased cake pan and bake at 170°C / 340°F for 45 minutes, until a toothpick comes out clean.
Contains gluten from the whole-wheat flour and egg. Do not squeeze all the liquid out of the zucchini; it keeps the batter moist.
Kek 45 dakikada tarifte dendiği gibi kürdan temiz çıkacak kıvama geldi, gerçekten nemli oldu. Toz şekeri yarım su bardağına indirsem tatlılık dengesi bozulur mu, denemek isteyen var mı?
Yarım su bardağına indirmek tatlılığı hafifletir ama kek yine de güzel pişer, kabağın kendi nemi dokuyu korur.
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