How to make
Beat the butter (soft, at room temperature) along with half of the powdered sugar and the finely grated lemon peel (only the yellow part).
Grind the zucchini with the remaining powdered sugar in a blender.
Coarsely chop the dates and finely chop the walnuts.
While beating at all times, add the eggs one at a time to the butter cream, then add the grinded zucchini and the flour sifted along with the baking powder.
Add the rum, dates and walnuts and mix well with a spatula to distribute them evenly.
If the mixture for the zucchini cake seems thinner, add a little more flour, a lot depends on how much water the zucchini itself will release, as it also depends on the size of the eggs. My eggs were medium-sized.
Pour the mixture into a cake tin, which was previously buttered and floured.
Bake at 360°F (180°C) in a preheated oven for about 35-40 minutes.
The zucchini butter cake is incredibly tasty and juicy!
