Zucchini Cake without Fat

For the zucchini cake, wash zucchini and grate coarsely, including the peel. Then beat in a bowl with sugar and eggs for a few minutes – be careful splashy.

Then add remaining ingredients and mix well. Grease a baking tray, sprinkle with flour and spread the mixture on it. Bake at 180 degrees until the cake gets a color (about 30 minutes).

Stir a glaze over a steam bath with whipped cream and cooking chocolate and spread it on the cooled cake.

Depending on your preference, you can first spread the cake with currant or apricot jam.

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