Nut-zucchini cake

Rosy, fragrant and juicy walnut-zucchini cake is a unique pastry that can be prepared in the summer. Zucchini is not felt at all in the dessert and gives the dish juiciness. The cake has a bright nutty flavor!

Ingredients

• Zucchini - 1 pc. (large) or 2 pcs. (small)
• Sugar - 3 tbsp. l.
• Salt - 2 pinches
• Walnuts - 1 cup
• Vegetable oil - 0.5 cups
• Eggs - 3 pcs.
• Wheat flour - 1 cup
• Cinnamon - 2 pinches
• Soda - 1 pinch
• Vinegar - 0.5 tsp

Directions

1. Break chicken eggs into a container, add salt and sugar.
2. Beat the eggs with a mixer or in the bowl of a food processor until stiff. Add soda quenched with vinegar, cinnamon, sifted wheat flour and vegetable oil, beat again at minimum speed.
3. Chop the nuts lightly - this can be done with a rolling pin by placing them in a plastic bag. Then pour them into the dough.
4. Cut the vegetables into medium or small cubes, also add to the dough. If the zucchini is ripe, then be sure to peel them off and remove the seeds.
5. Mix the dough and put it in a form, previously covered with parchment paper.
6. Bake the cake at 180 degrees, about 45-50 minutes, until dry with a toothpick or wooden skewer. Remove from oven and cool.
7. Cut the walnut-zucchini muffin into portions and serve to the table along with fragrant hot drinks. If desired, the cake can be dusted with powdered sugar.