Zucchini wash, clean (if the skin is thin, it is not necessary) and RUB on a small grater. Lemon wash and also grate the zest.

Softened butter, sugar, vanilla sugar, salt and eggs beat with a mixer.

Nuts grind. I'm doing this smaller blender. This recipe requires hazelnuts, but I'm sure that will be fine with almonds and walnuts.

To the butter-egg mixture add grated zucchini and lemon zest, nuts, spices. Stir it carefully. About the flour (I know someone will ask). Wholemeal flour is whole wheat flour. It is considered more useful for food and as there is in the store, then I'll take it. But if you want to replace wheat in/with, will not be worse.

Add flour with baking powder and stir thoroughly, here we get the dough.

Spread dough into prepared pan with a diameter of 26 cm and put in preheated oven at 180 *C. Bake for about an hour. Readiness check with a toothpick. Baked cake leave in the form for 10 minutes, then pull it out of shape. Powdered sugar mix with lemon juice and this glaze cover the cooled cake. Optionally, the cake can be decorated with colored sprinkles or chocolate chips. It turns out that's delicious and healthy cupcake :-) Bon APPETIT!!!