Invisible zucchini cake: a tasty and really simple recipe to make!
published on 1 October, 2022 at 20:15
110g (1 cup) of flour
16g (1 tbsp) of baking powder
130ml (1/2 cup) of milk
30ml (1/4 cup) of olive oil
50g (1/2 cup) of parmesan cheese
- Cut the zucchini with the mandoline slicer and set it aside.
- In a bowl add the eggs, flour, and baking powder, and mix. Add the milk, olive, salt, and pepper, and mix all together well. Add the zucchini slices and mix.
- Pour the mixture into the cake mold (20cm - mold size) and level it up with the spatula.
- Sprinkle the parmesan cheese on top and transfer the cake into the oven. Bake at 180°C/360°F for 50 minutes.
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