Do you know how to make a delicious invisible zucchini cake?

Consensual, economical, full of nutritional benefits, zucchini has no shortage of assets. Present all summer on the stalls, it has the advantage of being able to be cooked in a thousand and one ways, raw or cooked. Perfect in hot or iced velouté, it is ideal grilled on the barbecue, sliced ​​into carpaccio, integrated into a ratatouille, in a gratin, or in a cake, like in this very light recipe!

Traditionally, to make a cake, we use about 180 g of flour and 3 whole eggs. In this recipe, the proportion of flour is much lower. The use of semi-skimmed milk and light cream also makes this dish much less caloric than a classic cake, while remaining very tasty. It will be perfect for a light dinner, or cut into cubes, and served as an aperitif.

This cake is inspired by the famous invisible cake, a dessert made with a minimum of dough (similar to pancake batter) and a maximum of fruit. When cooked, the dough is absorbed by the fruit, which makes it “invisible”! On this basis, we can then concoct vegetable-based cakes (or cakes), like in this recipe.

Choose firm zucchini with shiny, bright skin, and especially without bruises. Also choose small zucchini, which will contain fewer seeds than larger ones and will have a milder flavor.