Zucchini Cake

Wash zucchini, remove blossoms and stems and grate finely.

Preheat the oven to 180 °C (fan).

Beat eggs, oil and sugar in a bowl until fluffy.

In a second bowl, thoroughly mix flour, ground hazelnuts, baking powder, baking soda and cinnamon.

Add the grated zucchini to the dry ingredients and mix briefly.

Fold the flour–zucchini mixture into the egg mixture in portions until just a smooth batter forms.

Grease a loaf pan or springform, pour in the batter and smooth the top.

Bake in the preheated oven for 60–70 minutes.

Let the cake rest in the pan for 5 minutes, then remove and cool completely on a wire rack.

Optionally dust with powdered sugar or spread with chocolate glaze.