This beautiful and moist zucchini cake is full of flavour! Even if zucchinis aren’t your favourite vegetable, you’ll fall in love with the texture and taste. The cake works really well by itself, but you can also enjoy it with a bit of ice cream or add a cream cheese topping to make it even more delicious!
WHAT YOU NEED
4 eggs
200 g granulated sugar
200 g brown sugar
270 g Verde Vivace Extra Virgin Olive Oil
2 tsp cinnamon
1 tsp salt
a smidgen of nutmeg
2 tsp baking soda
half a tsp baking powder
400 g flour
2 medium/ 3 small zucchinis grated
- Grate the zucchinis and set a side. You don’t have to squeeze out the liquid of them, it’s important for the taste and texture of the cake to have all the moisture of the zucchinis in the batter.
- Stir together granulated sugar, brown sugar, cinnamon, and nutmeg in a medium bowl. Add the eggs and whisk together until the batter is light and fluffy.
- Add the olive oil and mix until incorporated.
- Add the dry ingredients and the grated zucchini in the mix.
- Pour the batter into the prepared baking pan. Bake 180°C/350°F for an 1 hour/1 hour 15 min
