During the zucchini season, if the soil is generous, one is forced to be creative in the kitchen so as not to get bored, always presenting it in the same way on the table. Create sweet dishes, like this one zucchini cake is one of them. And no, it is not the first zucchini cake that I propose, but this is simpler than the previous one, Check it out!
The cake that I encourage you to prepare today is a classic sponge cake, made with eggs, wheat flour and brown sugar. An ideal cake to give yourself a sweet treat at breakfast or snack time, but it should not be abused due to its significant amount of sugar.
Doing so is child's play as you will have time to see. And the result is fantastic; has a very texture fluffy and slightly damp which makes it not heavy at all. Imagine it with a cup of coffee! Do you have a zucchini at home? Get down to business!
The recipe
- 200g. grated zucchini
- 2 eggs
- 120g. brown sugar or panela
- 100g. extra virgin olive oil
- 30 g. milk
- 210g. all-purpose flour
- 1 teaspoon of chemical yeast
- ½-1 teaspoon cinnamon
- Once the zucchini is grated, we put in a colander over a bowl and let its water drain while we begin to prepare the dough.
- We preheat the oven at 190ºC and line or grease a mold.
- We start beating in a bowl the eggs with the sugar until they double in size.
- After, we add the oil and the milk little by little without stopping to beat until integrated.
- In another bowl we mix the flour, yeast and cinnamon to later incorporate the mixture into the dough with enveloping movements.
- Finally, we add the zucchini and we mix.
- We pour the dough into the mold and take it baked for 55 min or until when prodding with a knife we verify that it is done.