Zucchini Nut Pie

1. Roast walnuts in a pan without oil. Next, grind them up.

2. Grate the zucchini on a coarse grater. Do not squeeze hard, however, the released liquid should be drained.

3. Prepare the oven (180 degrees). Cover the baking dish with parchment, spread the butter in a thin layer.

4. Next, beat the eggs, beat again with the addition of sugar. In the resulting mixture, you still need to put oil and ground spices. Whip for the third time. Then add chopped nuts (step 1) and prepared zucchini (step 2).

5. Then pour out the flour, baking powder, vanillin. The dough should have a creamy consistency, so feel free to add flour if it looks liquidy, but carefully and little by little.

6. Directly baking the resulting mass, placed evenly on the prepared form (step 3) takes 45-50 minutes.

An interesting culinary trick: if the bottom of the pie browns faster than the top, you can cover the form with foil.

7. The finished cake needs time to cool completely without removing it from the mold.

Serving will be remembered for a long time by guests and household members if the finished cake is generously decorated with powdered sugar, and ginger tea is served as a drink.

Tea Recipe: When brewing regular black tea, add fresh ginger. There is a little milk in the finished tea and moderately spicy, healthy tea is ready.

Happy culinary accomplishments!