Fluted Zucchini Cake

This recipe was inspired by an overload of zucchini a few weeks ago, and a newsletter from Once upon a chef that landed in my inbox at about the same time.

The zucchini came together with hand-picked black and red currants from my friend parents’ garden, so I picked this recipe from Jenn’s zucchini menu to put both ingredients to good use.

I don’t have a loaf tin, but I’m still in possession of a vintage cake tin (two identical ones, to be precise) I bought years ago when Metrový koláč (One-metre-long cake) was a hit in Slovakia. I pulled the two tins out of the top cupboard, washed and greased them thoroughly, and produced this Slovak version of Jenn’s zucchini bread.

Fluted Zucchini Cake

• 3 eggs
• 300 g granulated sugar
• 550 g zucchini
• 350 g pastry flour
• 1 cup oil (225 ml)
• 1 sachet vanilla sugar (20 g in…