Zucchini Cake, Raisins and Nuts - Zucchini Bread

·         For a 22 x 11 cm mold:

About 350 g zucchini

240 g T 110 flour

¹/₂ tsp baking powder

¹/₄ tsp baking soda

1 to 2 tbsp cardamom powder

2 eggs

70 g whole sugar

80 g agave syrup

1 tsp vanilla extract

50 g oil (olive for me)

50 g yogurt (or compote)

120 g raisins

80 g walnuts

To sprinkle: 1 tbsp whole sugar - 1 tbsp cardamom

As with Banana bread, I replaced some of the oil with yogurt, or you can also use applesauce.

Preheat the oven to 180^oC.

Wash the zucchini and cut the ends. Grate them with a medium-hole grater. Place the grated zucchini in a colander and let drain for about 10 minutes.

Combine flour, baking powder, baking soda, and cardamom.

Beat eggs with sugar and agave syrup. Add yogurt, vanilla extract, and oil. Squeeze the grated zucchini into your hands to remove excess water. Add them to the mixture and mix well. Stir in flour/powders, then raisins and nuts.

Pour into a cake tin coated with baking paper or buttered.

Mix the full spoonful of sugar with the cardamom and sprinkle the surface of the cake.

Bake for about 45 minutes.

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