Zucchini Semolina Cake with Lemon Zest

Peel the zucchini and grate it on a medium grater into a large bowl. Add the vegetable oil and sugar.

Using a fine grater, zest the lemon. Add it to the bowl with the other ingredients.

Add the vanilla or vanilla sugar. Stir everything together.

Stir in the semolina. Mix well again and let it sit for 30 minutes so the semolina can swell.

Next, fold the flour and baking powder into the mixture. Mix thoroughly.

Grease a baking dish with oil and transfer the batter into it. Bake in a preheated oven at 180°C (350°F) for 40-45 minutes until golden brown.

Check for doneness with a wooden skewer—inserted into the center, it should come out clean.