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

1. Cut the zucchini with the mandoline slicer and set it aside.
2. 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.
3. Pour the mixture into the cake mold (20cm - mold size) and level it up with the spatula.
4. Sprinkle the parmesan cheese on top and transfer the cake into the oven. Bake at 180°C/360°F for 50 minutes.