Sweet Zucchini Pie
by Editorial Staff
I’m sure if you tried this pie without knowing what it was made of, you would never have guessed that it contains zucchini. The pie turns out to be very tender and fluffy, light and tasty.
Cook: 1 hour 10 mins
Servings: 4-5
Ingredients
- Zucchini – 1 Piece
- Eggs – 2 Pieces
- Flour – 2 Glasses
- Sugar – 1 Glass
- Sunflower oil – 1 Art. the spoon
- Soda quenched with vinegar – 1 teaspoon
Directions
- Prepare all the ingredients you need. Rinse the zucchini thoroughly, peel the old coarse skins if necessary. In general, I recommend removing the skin from young zucchini.
- Grate the zucchini on a fine grater, removing the seeds. You can grind it with a blender. Since the zucchini will go into the dough, we need a tender, homogeneous mass.
- Combine shredded zucchini with eggs, sugar and quenched baking soda. Mix everything well until smooth.
- Add flour and use a spoon to knead the dough as for muffins. Please note that the dough should not be too runny. So add some more flour as needed.
- Transfer the dough to a mold greased with sunflower oil and send to an oven preheated to 180 degrees for 40-45 minutes. Check the readiness of the cake with a match.
- Sweet zucchini pie is ready. Cool it down, cut and serve.
Enjoy your tea!
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