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Invisible zucchini cake
INGREDIENTS
- 3 zucchini
- 2 eggs
- 110g (1 cup) of flour
- 16g (1 tbsp) of baking powder
- 130ml (1/2 cup) of milk
- 30ml (1/4 cup) of olive oil
- Salt
- Pepper
- 50g (1/2 cup) of parmesan cheese
METHOD
- 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.
*Recipe on video and text may differ from each other!
How to cook Invisible zucchini cake:
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