Zucchini cake with yogurt is the perfect summer treat! Its juicy texture and delicate hint of lemon give it a unique taste! Try this Greek delicacy!
This sweet recipe is a great way to use up the fresh zucchini from your garden. It's super easy to prepare and you can enjoy the delicious zucchini cake with yogurt all day long.
Zucchini cake with yogurt: a real treat
The zucchini cake with yogurt with its delicate lemon flavor can be served at any time as a perfect breakfast or delicious snack. You can even eat it as a dessert spread with jam or Nutella.
Ingredients
- 360 g Allzweckmehl
- 1 TL Natron
- 2 tsp baking powder
- 1 tsp salt
- 1/2 TL gemahlener Cardamom
- 2 teaspoons fresh rosemary, chopped
- 450 g fresh zucchini
- 250 g coconut blütenzucker
- 250 g Yoghurt
- 120 ml vegetable oil
- 3 large eggs
- 1 tbsp Vanilla extract
- 1 teaspoon grated lemon peel
- Powdered sugar for dusting (optional)
preparation
- Preheat the oven to 180°C.
- Grate the fresh zucchini and set aside.
- In a bowl, whisk together the eggs, vanilla, oil, yogurt, lemon zest and coconut blossom sugar.
- Then mix in the grated zucchini and rosemary.
- In another bowl, combine flour, baking powder, baking soda, salt and cardamom.
- Add the wet ingredients to the dry and mix until smooth.
- Grease a bundt cake tin and pour the batter into the tin.
- Bake the cake for one hour or until no crumbs stick to a toothpick.
- Let the cake cool for 10 minutes before transferring to a wire rack to cool completely.
- Dust the zucchini cake with powdered sugar, if desired, before serving.
