Zucchini plumcake
Ingredients
500 gr of courgettes
250 gr flour
125 gr whole yogurt
20 gr of grated cheese
3 eggs
6 tablespoons peanut oil
2 tsp baking powder
extra virgin olive oil to taste
Salt to taste
Procedure
To prepare our zucchini plumcake, let’s start by cleaning the zucchini. Cut half into thin slices and half into ribbon. Brown them over medium heat for 3-4 minutes with olive oil and a pinch of salt.
Take a bowl and mix the eggs with the yogurt and a pinch of salt. We incorporate the sifted flour, baking powder and seed oil. We mix well and continue adding the grated cheese and the lukewarm courgettes.
Pour the mixture into a 25X9 mold lined with baking paper or use a silicone one. We bake at 180 degrees for 45 minutes
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