Zucchini Cake

Adapted from KotokotoPasta's recipe. Since I like moist texture, reduced the amount of all purpose flour and increase the amount of zucchini.

It's not sweet at all. As my cooking teacher said, her family eats this cake as a salad! and eat them with prosciutto/ salami.

Ingredients ( 20cm round shaped cake tin)

- 350g zucchini (peeled and diced)

- 2 eggs

- 50g Parumigiano Leggiano

- 50cc olive oil

- 50cc fresh cream

- 120g all purpose flour

- 1 teaspoon b/p

→shifted

-1/2 teaspoon salt

-pepper if you need

Method

0 Preheat the oven to 180℃

1 Boil zucchini until soften

2 Place eggs, fresh cream, parmigiano, olive oil and S& P into a bowl and mix together.

3 Add flour and bp and fold them.

4 Add zucchini and mix together.

5 Pour the batter into a cake tin.

6 Baked 40 minutes.

Serve 8

Taro's rate: none

He didn't feel like eating it.