Dessert - Lactose free (READ notes below) and vegetarian
Another recipe from my sister! Yes, she is a big recipe sharer and warned me about the sweetness of this cake. That's why I made the changes in the foot notes. It's typical of Viareggio, a seaside town in Tuscany.
300 grams sugar (aprox. 1 1/2 cup)
300 grams zucchini (aprox. 2/3 lb.)
150 grams Italian 00 flour (aprox. 1 1/3 cup)
1/2 cup corn oil
2 extra large eggs
Thinly slice zucchini and place them in a bowl.
In a big bowl, lighly beat eggs, vanilla and oil, then add sugar and sift flour in (you should always sift flour, regardless of what the bag says ;-) ). You may need a few tbsp of milk, in order to be able to mix all the ingedients and combine them evenly.
Then stir in the zucchini, making sure they are all coated with the thick batter (use more milk, if necessary).
Preheat oven to 380F.
Line a large baking dish with parchment paper (wet or oiled) then transfer the zucchini batter on top and level it evenly.
Bake on central rack until edges and top are golden; if edges are golden but top isn't, you might want to broil the cake for a few seconds.
Remove from oven, sprinkle with confectioners' sugar, then broil until it almost caramelize.
Let it cool down to room temperature before serving, sprinkled with some more confectioners' sugar.
This is for a 16" round pizza dish. It has to be a very thin cake.
- This cake is unbelievably sweet. When I made it, I cut the sugar almost by half (180 grams) and did not use confectioners' sugar... and it still was really really sweet!
- Next time, I'll try "shredding" the zucchini instead of slicing them: it may be easier to mix ingredients.
- Also, next time I'll lower sugar some more and, maybe, add a little more flour.
- If you need to use milk, but can't because of lactose intolerance, use a little cold water or part water and part oil.
- I would actually use lemon (or mixed citrus) Italian extra virgin olive oil, instead of corn one... it would add a lemony taste that goes very well with zucchini.
- Wait until it's at room temperature to cut and serve it: it will be easier to detach it from the parchment paper, to which it will stick anyway, given the amount of sugar.