Amandine Geers’ sweet zucchini lemon cake recipe

1. Preheat the oven to 180°C (gas mark 6). Whisk the eggs and sugar until frothy. Add the lemon zest and juice, flour, baking powder and coconut. Mix.

2. Grate the unpeeled but rinsed zucchini and add it to the mixture. Mix carefully.

3. Pour the mixture into an oiled mold and bake.

4. After baking, remove the cake from the oven. Wait for it to cool before unmolding and serving.

Amandine’s ticket

Every year, zucchini competes with tomatoes for the title of queen of my vegetable garden. In terms of flavor, zucchini often loses points to its competitor, often placed on the podium thanks to its successful old varieties. But zucchini does not let itself be intimidated and resists all summer, continuing to grow to the point that it could be mistaken for a squash. It then offers a richer and sweeter flavor. In cooking, it is even more inventive. Young, raw, cut into small cubes, it can be enjoyed in salads. In slices, it serves as a base for toast. In this sweet cake, it goes almost unnoticed.

And yet, it is thanks to her that we do not add butter.

This zucchini is so clever. One step closer to victory?

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