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🥤 Moist Zucchini Pear Cake

315 kcal · 30 min · 4 servings

Moist Zucchini Pear Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the zucchini under running water.
  2. 2. Cut off the hard ends of the zucchini.
  3. 3. Grate the zucchini flesh coarsely.
  4. 4. Place the grated zucchini into a sieve.
  5. 5. Let the zucchini drain well.
  6. 6. Mix the drained zucchini with one tablespoon of flour.
  7. 7. Rinse the lemon under hot water.
  8. 8. Finely grate about one teaspoon of the lemon zest.
  9. 9. Put sugar, salt, oil, and the lemon zest into a bowl.
  10. 10. Beat the mixture until creamy using a hand mixer.
  11. 11. Add the eggs one by one into the bowl.
  12. 12. Work each egg well into the batter.
  13. 13. Mix the remaining flour with the baking powder.
  14. 14. Fold in the flour mixture along with the yogurt into the batter.
  15. 15. Stir the prepared zucchini into the batter.
  16. 16. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  17. 17. Grease a 28-centimeter springform pan.
  18. 18. Line the bottom of the pan with baking paper.
  19. 19. Pour the batter into the prepared pan.
  20. 20. Peel the pears.
  21. 21. Quarter the pears.
  22. 22. Core the pear quarters.
  23. 23. Press the pear quarters slightly into the batter with the round side facing up.
  24. 24. Bake the cake in the oven for about 40 to 50 minutes.
  25. 25. Take the cake out of the oven.
  26. 26. Let the cake cool down completely.

Nutrition per serving