Zucchini cake with pumpkin seed oil, pumpkin seed flour and pumpkin seeds

for one ring cake pan / 60 minutes

500 g zucchini
3 eggs (whole)
500 g granulated sugar
300 g spelled flour
120 g pumpkin seed flour
100 g pumpkin seeds
1 packet of baking powder
1 teaspoon cinnamon
250 ml pumpkin seed oil
white chocolate + 3 tbsp pumpkin seed oil

Peel the zucchini and grate finely. If the zucchini already has seeds, remove them beforehand.
Beat the eggs together with the granulated and vanilla sugar until frothy. Mix the flour with the nuts, baking powder and cinnamon evenly and stir into the egg and sugar mixture.

Add the pumpkin seed oil and zucchini and stir well again.

Preheat the oven to 180 ° C. Put the dough in a well-greased and floured ring cake pan and bake in the oven at 180 ° C for approx. 35–40 minutes.

Melt the chocolate in the pumpkin seed oil over steam and decorate the bundt cake with it.