Italian Zucchini Rosemary Cake

1 medium size zucchini, sliced thinly

1 cup flour

2/3 cup sugar

Pinch salt

1 teaspoon fresh rosemary, minced

3 eggs, beaten

4 tablespoon butter

1 tablespoon vanilla

¼ cup milk

Olive oil

Directions:

1.      Thinly slice the zucchini and in a mixing bowl, add a pinch of salt.  Set aside for an hour.

2.      Combine the dry ingredients in one mixing bowl (sugar, flour, pinch of salt, and rosemary) and the wet ingredients in another mixing bowl (eggs, butter, vanilla, milk).

3.      Mix the wet ingredients in to the dry to form a batter.  Dry the zucchini slices very well to remove any moisture and fold into the batter.

4.      Pour the batter into a buttered and floured baking pan.  Drizzle with a little olive oil and bake in a preheated over at 375F for about 45-60 minutes

What I love about  Italian desserts is that they are not very sweet and you can taste all the ingredients with each bite!