Beat eggs, sugar and oil with a mixer until creamy.
Strain flour, cinnamon and baking powder and gently fold into the egg mixture with all the remaining ingredients.
Bake the dough at 175 °C for 35-40 minutes.
Cover the zucchini cake with jam and a chocolate glaze, or simply sprinkle with powdered sugar.
Preparation Tip:
Use an untreated lemon preferably organic!
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