For the zucchini cake, wash, peel and finely grate the zucchini.
Mix sugar and eggs until creamy. Stir in the oil and the zucchini mixture. Mix baking soda, flour, baking powder, salt, cinnamon and vanilla sugar, stir into the batter and add the almonds.
Pour the batter into a greased shallow pan and bake in a heated oven at 190° C for about 40 minutes.
Let the cake cool down in the form.
Mix cream cheese, powdered sugar and butter to a cream and spread it on the cold cake. Sprinkle the zucchini cake with flaked almonds.
Preparation Tip:
Use high quality extra virgin olive oil for the zucchini cake for an extra fine taste!
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