I suppose, now this thing called “Zucchini-Flood” Mommy was telling me about, has begun.
To point the size of the Zucchinis up – there’s a 250g-package of butter next to it.
The green one scored 1138 grams on the scale, the yellow ones 866 grams together.
Yesterday, Mommy also picked the first cucumber – still small – but it was nice to have something additional in the salad.
So, I wonder if you can guess what Mommy made from one of the yellow zucchinis today? ^^
I’m giving you a hint – the symptoms of Mommy’s virus acted up again!
Zucchini Cake!
I suppose, Mommy’s going to find a cake recipe for everything growing in our garden. Hopefully her sanity will kick in again when the red cabbage is ready for harvesting!
So, here’s how it’s done:
- 4 eggs
- 300g sugar
- 180g butter/margarine
Mix until foamy.
Add:
- 100g grated/minced hazelnuts/almonds
- 2 teaspoons of cacao
- 1-2 pinches of cinnamon
- 1.5 packages of baking powder
Mix.
Then carefully add:
- 500g flour
- 400g grated zucchini (press out as much water as you can before)
Mix again and fill everything into a greased bundtform pan.
Bake for 90 minutes at 190°C and let it cool down at least 15 minutes before flipping it onto a nice plate.
Enjoy!
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