Tuscan Zucchini Pie

Last Updated on August 4, 2023

Even during Lent, don’t deprive yourself of dessert. Without the classic sugar and wheat flour, you can prepare an unusual sweet spot. We are talking about the Tuscan zucchini cake. This fluffy and moist dessert can be prepared in a cake tin or in a classic baking dish with a glass lid.

Ingredients:

200 g of zucchini pulp 125 g of zucchini pulp 125 g of zucchini pulp

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peeled sunflower seeds 100 g coconut or cane sugar 100 g smooth flour 1 tsp vanilla sugar 1 tsp baking powder 1 tsp salt 4 pcs eggs 1 handful of parsley leaves 1 handful of basil leaves juice and zest of 1/2 Bio lemon powdered sugar

Procedure:

Grated the peeled zucchini on a coarse grater in a bowl, season with salt and let the juices run.

Fine chop the parsley and basil leaves. In a dry frying pan, briefly toast the sunflower seeds and grind them when cool.

Mix the flour with the baking powder and ground sunflower seeds. Beat the sugar and eggs until foamy, add the vanilla sugar, lemon juice and zest. Stir in the flour mixture and the egg mixture. To the batter, add the thoroughly grated zucchini and parsley and basil.

Preheat the oven to 175 °C. Line the tin with baking paper and fill with the zucchini batter. Bake for 45-50 minutes on the lowest rack of the oven. Remove the baked cake from the tin after 5-10 minutes and serve.

Recommendation:

If you want the cake to be fluffy and smooth, you should whip the egg yolks and egg whites separately. Forcing air into them will add fluffiness.

Recipe for article: Easter Fasting Without Starvation and with Taste

Note:

Source: www.lamart.cz