Adapted from Diana Kennedy
- Serves 10-12
- 1 1/2 pound zucchini(about 4 cups), ends trimmed, grated and strained
- 1/4 pound plus 4 tablespoons unsalted butter
- 3 eggs, at room temperature
- 1 1/2 cup rice flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch Kosher or sea salt
- 1/3 cup sugar
- Powdered sugar, optional
- Creme fraiche or Mexican style cream, seasoned with salt and pepper, optional
Adapted from patismexicantable.com
Butter a 9×12 baking pan.Heat the oven to 350 degrees and place the rack in the middle of the oven.
Trim the ends off the zucchini and grate. Place in a colander and strain the juice either pushing with your hands or the back of a spoon, set aside.
In a bowl combine the rice flour, baking soda, baking powder and salt. In a mixer, beat the butter at medium high speed for a couple minutes until creamy. Reduce the speed to low and incorporate the eggs one by one. After each egg add about 1/3 of the flour mixture, keep beating until thoroughly mixed.
Lastly, add the strained zucchini and the sugar. Beat for another minute until the batter is well mixed and pour onto greased baking dish.
Place into the oven and bake for 40 minutes or until torte starts to show a nice golden tan and a toothpick comes out a bit moist but not wet. Remove from the oven, cut in squares and serve. It can be eaten with sprinkled powdered sugar on top for a nice sweet spin, or with spoonfuls of creme fraiche or Mexican style cream seasoned with salt and pepper.
Can be eaten hot, warm or cold. If there is any left, it can be kept covered outside of the refrigerator for a couple days.