For the zucchini cake, beat the egg whites until stiff. Beat yolks with sugar until foamy, pour in oil.
First add zucchini and hazelnuts, then flour, baking powder and cinnamon. Finally, fold in the beaten egg whites.
Pour into a baking dish and bake at 180 degrees for about 25 minutes. After baking, spread the zucchini cake with apricot jam and chocolate glaze.
Preparation Tip:
The zucchini cake is a particularly juicy cake, which also remains juicy for a long time. Alternatively to the apricot jam, you can also use other jam of your choice.
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