Directions
1-Prepare the Zucchini (10 minutes): Prepare the Zucchini (10 minutes): Wash and grate the zucchinis. Place in a colander, sprinkle with salt, and let sit for 10 minutes. Squeeze out excess moisture.
2-Mix the Batter (10 minutes): Mix the Batter (10 minutes): In a large bowl, whisk together the eggs, milk, and (for sweet) vanilla extract or (for savory) olive oil. Gradually add the flour, salt, and spices, mixing until smooth.
3-Incorporate Zucchini (5 minutes): Incorporate Zucchini (5 minutes): Fold the grated zucchini into the batter until evenly distributed.
4-Prepare the Pan (5 minutes): Prepare the Pan (5 minutes): Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking pan or line it with parchment paper.
5-Bake the Scarpaccia (40 minutes): Bake the Scarpaccia (40 minutes): Pour the batter into the prepared pan. Spread evenly and bake for 35-40 minutes or until golden brown and set in the middle.
6-Cool and Serve (10 minutes): Cool and Serve (10 minutes): Let the scarpaccia cool slightly before slicing into squares or wedges. Serve warm or at room temperature.