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…
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