Zucchini Cake

For the zucchini cake, beat eggs, vanilla sugar and sugar until creamy. Stir in cinnamon, baking soda, salt and oil. Flavor with a little lemon zest and lemon juice.

Peel the zucchini, grate and squeeze a little.

Add flour, baking powder and the grated zucchini to the batter and mix well.

Pour the batter into a greased cake pan and bake at 175° Celsius for 1 1/4 hours.

Leave the zucchini cake to cool in the mold and serve cold.

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