For the zucchini cake, preheat the oven to 180 °C. Line a baking tray with baking paper. Grate the zucchini. Beat eggs, pinch of salt and sugar until foamy. Slowly add oil.
Combine dry ingredients (almonds, flour, baking powder, cinnamon). Squeeze zucchini and mix with dry mixture. Mix both masses together and pour onto the prepared baking sheet.
Bake for about 40 minutes, let cool a bit and spread with jam (apricot or strawberry). Finally, glaze with chocolate.
Preparation Tip:
Instead of the chocolate icing, the zucchini cake can also be sprinkled with powdered sugar. A few nuts on top add something crunchy.
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