The Zucchini Mint Cake
Recipe created by Chef Elango
A healthy and exciting combination of flavours – The Zucchini Mint Cake
Recipe Ingredients
Ingredient
Weight
| Pillsbury™ Tea Time Cake Eggbase | 1 kg |
| Oil | 200 gm |
| Water | 300 gm |
| Eggs | 500 gm |
| Grated & blanched Zucchini | 500 gm |
| Chopped Mint | 10 gm |
| Cashew Nuts | 75 gm |
| Vanilla extract | 1 tsp |
Preparation
- Add eggs, water and premix to a mixing bowl.
- Mix using a paddle attachment at Speed 2 for 4 minutes.
- Now, add the zucchini, mint, vanilla extract, cashew nuts and mix for another minute at Speed 1.
- Add the oil and fold the batter.
- Bake 170°C - 180°C for 40-45 minutes for cake for muffins 20-25 minutes.
