Description
In fact, this cake is baked zucchini, but you can bake it and pumpkin. Both options are absolutely amazing. And, most importantly, none of your guests will NEVER guess what the baked pie... unless You choose to tell them... one of my friend's husband hates zucchini, and the pie was cracked, right behind his ears popped!!! And because, most importantly, didn't believe us when we said that he baked!
Ingredients
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Zucchini
2 cup
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Sugar
2 cup
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Chicken egg
2 piece
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Vegetable oil
0.5 cup
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Flour
2 cup
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Cinnamon
2 tsp
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Soda
1 tsp
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Salt
-
Powdered sugar
Cooking
Young zucchini (it took me fifteen pieces of small young zucchini) peel and grate on a coarse grater. Measure 2 cups with the capacity of 250 ml.
Add sugar and stir.
Pour in vegetable oil and scrambled eggs.
Add cocoa or cinnamon, soda and salt. Mix well. I must say that I personally liked more the version with cinnamon.
Sift the flour.
Knead the batter.
Pour it into a greased form.
Bake the cake at medium temperature for about 30 minutes. I first put on 170, but after 15 minutes reduce the temperature to 150*C.
The finished cake to put on the grill and cool. Densely sprinkle with powdered sugar.
Cake is lush and never for that no one would guess that he baked!!!
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