Sweet zucchini cake: the easy recipe
A surprising sweet cake made with courgettes!
Ingredients · Servings 8 people
- 1 kg courgette
- 15 cl milk
- 250 g caster sugar
- 250 g flour
- 2 sachets of vanilla sugar
- 4 egg units
- 90g butter
Method · 20 min
- Peel and wash the zucchini. Cut them into large cubes. Plunge them into a pot of boiling water for 10 to 15 minutes. They should be tender. Drain them well, then purée them until smooth. Set aside.
- Melt the butter in a saucepan and let it cool slightly.
- Crack the eggs into a bowl and add the sugar. Whisk the mixture until it turns pale.
- Add the flour little by little while continuing to whisk the mixture.
- Finally, add the zucchini puree, the warmed butter and the milk. Mix.
- Butter a springform pan or silicone mold and pour the batter into it.
- Bake in a preheated oven at 200°C for about 1 hour. If the top of the cake is browning too quickly and is not yet fully baked, cover it with aluminum foil to finish baking.
- Remove from the pan and let cool on a wire rack. Refrigerate the cake until ready to serve. Just before serving, sprinkle with vanilla sugar. Suggestion: You can serve this cake with a scoop of ice cream or a red berry coulis.
- Courgette 1 kg
- Milk 15 cl
- Powdered sugar 250 g
- 250g of flour
- Vanilla sugar (2 sachets)
- Egg 4 units
- Butter 90 g
