You will need:
- 250g Zucchini
- 100g Vegetable Oil
- 100g Milk
- 350g Flour
- 3 Eggs
- 230g Sugar
- 16g Baking Powder
- Lemon Zest
- Finely chop the zucchini and blend it.
- Then gradually add the oil and continue blending.
- Now beat the eggs with sugar until light and fluffy consistency (approximately 10 minutes).
- Then add the zucchini with oil to the eggs, while continuing to beat at medium speed.
- Next, add the milk while continuing to beat.
- Sift the flour and baking powder and add them to the batter while continuing to beat at medium speed.
- Also, add the lemon zest.
- Now pour the batter into a baking pan of 20-22 cm in diameter.
- Bake for 55 minutes at 180 degrees Celsius.
- Before removing from the oven, check the cake for doneness.
- Turn off the oven and partially open it. Let the cake cool inside for 5-10 minutes.
- Remove the cake from the oven and let it cool completely.
