Trying out a new zucchini cake

After half a year and about 300 km, I found myself in my parents' home again.
I don't know if I'm getting busier or if I just don't notice how time passes, I just know that whenever I planned to visit them - I didn't feel like it, something always got in the way to stop me.
It's nice to be home, again, to see the mountains, to listen to the chirping of some other birds instead of the ones I've already gotten used to.

She spent today at work, and I tried to make up for everything I missed, so much has changed.
Wandering around the garden, I came across guess what?
Zucchinis, that's right.
I laughed out loud, picked two that had already grown enough and went in search of a recipe whose main ingredient would be.

The type she planted is not my favorite, it ripens very quickly and its seeds are larger than those of the green ones I grow at home, they also contain much more water. However, I wanted to prepare something atypical for her that she will enjoy when comes home from work while sipping coffee.

On the way back from the garden, I also picked some ripe currants, which a huge snail aimed at. I'm not a fan of them [neither snails nor currants], but they are really something special in cakes [currants ofc :p]

The recipe says that you will need a medium-sized zucchini, but after measuring the grated and well-drained, it would be about 250 grams.

In addition to zucchini, you will also need:
3 eggs
170 grams of sugar
1 vanilla sugar
2 teaspoons of baking powder
100ml of oil
100 grams of finely chopped walnuts

A d o r i n g her self standing mixer, there are rare occasions when I don't turn it on at least once during a visit [especially when I'm craving puff pastry]

Place whole eggs in a mixing bowl, add sugar and beat with a mixer at moderate speed until a silky airy cream is formed. Gradually add the flour and baking powder, then reduce the mixing speed to minimum and add oil.

Zucchinis can be very difficult to prepare "dry varieties" precisely because of their juiciness, it would be best to grate them the night before preparation, let them release all the juices, drain well and enjoy the yummy fleshy part.

I left the inside of the zucchini for a future pottage, the part with the seeds is not really desirable for this type of dessert or any kind if you ask me.

Now it's time to add flour, gradually while stirring with whisk [mixer won't be further needed]

In case you don't have walnuts, use anything nutty you have on hand, it won't harm the taste [perhaps almonds would be winning combo]

In the name of avoiding a cake monotonous color, at the last moment I decided to add a few currants in addition to the walnuts, you noticed that the amount of sugar in the recipe is not what it usually is with me, and the sophisticated acidity of the currants will go well with it.

Heat the oven to 200 degrees, pour the mixture into a baking tray, reduce the temperature to 180 degrees and bake.

During that time, mom arrived, coffee was made, I was already quite tired, and the smell of cake was coming from the oven, as always - I didn't wait for it to cool down properly, the light was slipping away from me and I had to hurry up and grab at least some shots.

Sloppy pieces, aesthetic impression 3/10, but who cares when the taste is pure 10. Maybe I would reduce the amount of oil from 100ml to about 80, I definitely wouldn't leave out walnuts, nor currants or anything sour if you have available.
The taste of the zucchinis is not even noticeable except for the fact that they add juiciness to the cake, almost as well as apples would do.

There is also that slightly crunchy touch, I would recommend it especially if you have troubles with kids and veggies.

Trust me, no one will know!

Bon appetite!