Zucchini Cake with Pumpkin Seed Brittle

Rating: 3.36 / 5.00 (25 Votes)

Total time: 1 hour

Servings: 12.0 (servings)


Chocolate glaze with pumpkin seed brittle:

Pumpkin seed brittle:


For the zucchini cake, beat sugar, eggs and flavoring ingredients, adding oil drop by drop, add nuts and zucchini. Mix flour with baking powder and add.

Pour the mixture onto a greased, floured baking tray and bake in the oven at 180 °C for 30 minutes. Apricot or spread thinly with hot currant jam and cover with chocolate pumpkin croquant glaze.

For the chocolate glaze with pumpkin seed brittle: Boil water with sugar and melt the crushed couverture in it. Mix the glaze with a hand blender for about half a minute and allow to cool, stirring frequently. Finally, add the pumpkin seed brittle. The glaze is ready for use at about 45 – 50 °C and can be stored airtight covered in the refrigerator for several weeks.

For the pumpkin seed brittle: caramelize the sugar in a pan and stir in the pumpkin seeds. Place the brittle on a lightly greased baking sheet and allow to cool. Then coarsely grind the brittle with a moulinette.

Preparation Tip:

A wonderful zucchini cake recipe!

Leave a Comment