Zucchini cake: A healthy twist with a refreshing lemon kick

"Are you going to have something sweet with your coffee today?" my neighbour asked me this morning. I thought that I hadn't made zucchini cake yet this year. It's quick to prepare, fluffy, moist, and has a lemony flavour. My neighbour can’t wait because she fondly remembers this treat from last season.

Cakes with added vegetables are a healthy trend. It started with carrot cake, then beets, tomatoes, spinach, and zucchini joined in. These are incredibly versatile vegetables. They are suitable for both savoury dishes and sweet baked goods.

Zucchini in sweet pastries surprises no one. It has been known to work excellently in this capacity for several years. It gives the cake moisture and subtle sweetness. It’s often used in chocolate baked goods, but I fell in love with it in a dessert with a lemon note. Zucchini has a reasonably neutral taste and can be combined with various cakes. Yellow zucchini (more delicate and slightly sweeter) suits those without cocoa or chocolate. Zucchini cake with a lemon note tastes best with powdered sugar or lemon glaze.

At this time of year, buying both kinds of zucchini is easy. Green is much more popular. However, other than the skin colour, there’s not much difference. Yellow is considered more delicate and sweeter. Green has a tougher skin. Both varieties are packed with minerals and vitamins. The most important are vitamins A, C, K, and minerals like magnesium, potassium, calcium, and iron. Zucchini is easy to digest, good for the stomach, and low in calories. Cake is just one way to increase vegetable intake in your diet. Zucchini should especially be added to salads.

Ingredients:

                  
• 5 eggs,
• 1 cup sugar,
• 1 package vanilla sugar,
• 1 cup oil,
• 3 cups flour,
• 2 cups grated zucchini,
• 2 tablespoons lemon juice,
• 1 teaspoon grated lemon peel (optional),
• 1 teaspoon baking soda,
• 1 teaspoon baking powder.

Preparation:

1. Peel the zucchini and remove the seed cavities. Then, grate it using a coarse grater. Leave it in a colander for about an hour. In the case of very juicy zucchini, it may need to be squeezed out before adding to the batter.
2. Beat the eggs with a mixer, gradually adding both types of sugar. When the mixture is fluffy, slowly pour in the oil in a thin stream without stopping the mixing. Then add the lemon juice and grated lemon peel.
3. Mix the flour with baking soda and baking powder. Add it to the egg mixture and gently combine.
4. Finally, add the zucchini and mix the batter with a spoon.
5. Transfer the batter to a baking form lined with parchment paper. Bake it at 170°C for about 50 minutes.