Ingredients:

  • 5 cups (750g) zucchini, peeled and finely diced
  • 1 cup (200g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (0.5g) ground nutmeg
  • 1/2 tsp (3g) salt
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (240ml) whole milk

Instructions:

  1. Place the diced zucchini, sugar, lemon juice, cinnamon, nutmeg, and salt in a large skillet over medium heat. Stir frequently for 10–15 minutes until the zucchini is translucent and the liquid has reduced into a thick, syrupy glaze.
  2. Pour the zucchini mixture into a prepared 9x13 inch baking dish and spread evenly.
  3. In a large bowl, combine the flour, sugar, baking powder, and salt.
  4. Pour in the melted butter and milk, whisking until the batter is smooth and no large lumps remain.
  5. Pour the batter evenly over the hot zucchini filling without stirring the layers together.
  6. Bake at 350°F (175°C) for 35–40 minutes until the top has reached a deep mahogany-colored hue and the edges are bubbling.