Preheat oven to 400 F. Prepare baking sheet with parchment paper. Oil the surface.
In a large bowl combine flour, baking powder, cane sugar.
Shred the butter (this is the best option that I do with cold butter). Add it to the flour mix and knead until all ingredients combine well. The whole dough will be wet, but don't worry. Set aside.
In a medium bowl whisk the egg, add sour cream, zucchini and vanilla extract. Whisk together.
Pour wet mixture over dry and mix well with a spoon. Knead the dough a little until the mixture will combine. Add some flour if the dough is to wet and hard to knead.
Add red currants and mix. Try not to crush red currants.
Make a large circle-shaped cake and bake for about 20 - 25 minutes until center is cooked through.
Remove from oven and cool off a little. Slice into 8 triangles.