Gluten-Free Zucchini Cake with Walnuts

Preheat the oven to 180°C top/bottom heat. Lightly grease a springform pan with butter and line the bottom with baking paper.

In a food processor or with a hand mixer, beat the eggs with the brown cane sugar for about 5 minutes until the mixture is light and thick.

Add half of the butter (60 g, melted and slightly cooled) and 2 tsp of vanilla extract and stir briefly.