For the zucchini cake, mix the salt, butter, vanilla pulp and sugar until thick and creamy. Add the eggs a little at a time. Sieve the flour, cinnamon and baking powder and stir into the batter with the hazelnuts and coarsely grated zucchini.
Grease a cake tin and line with baking paper. Pour in the batter and bake at 200 °C for about 50 minutes.
Turn the baked zucchini cake out of the pan, let it cool and sprinkle with a little powdered sugar.
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