Preparation
Preheat the oven to 200º C. Wash and peel the zucchini.
Use a hand blender to grind it into a smooth cream.
Use a chopper to crush the dates.
Place the yogurt, zucchini cream, egg yolks (separated from the whites) and vanilla pod zest in a bowl.
Mix all the ingredients together with a whisk.
Add the sifted flour, dates (previously crushed) and seeds to the previous mixture and mix well. Beat the egg whites and fold them into the mixture.
Pour the cake batter into a silicone mold and bake for about 30 minutes. Once cooked, remove from the oven and leave to cool. Serve cold.
Tips
If you're lactose intolerant, replace natural yogurt with low-fat, low-sugar soy yogurt.
