Zucchini Cake

For the zucchini cake, wash the zucchini, remove the stalks and coarsely grate.

Beat egg yolks, oil and sugar until creamy. Whip egg whites until stiff.

Preheat oven to 175 °C.

Add candied orange peel, zucchini, candied lemon peel, scraped vanilla pulp, rum and spices to the batter. Sift the flour with the baking powder and baking soda and mix in. Fold in the egg white mixture.

Pour the batter into a greased cake springform pan (240 mm ø) sprinkled with breadcrumbs and bake the zucchini cake for about 1 hour.

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