Savory Zucchini Cake

Name: Savory Zucchini Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: International
Ingredients: 2 zucchini (medium); 3 eggs; 180 g of flour; 1 packet of baking powder; 100 g of shredded cheese; 8 cl of olive oil; 10 cl of milk; 1/2 tsp of salt; pepper; 1 tsp of herbes de Provence; 1/2 tsp of garlic (or onion powder)

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This moist savory cake contains grated zucchini and cheese. 🥒 Its texture is tender and moist. It is ideal for a picnic or appetizers.

Total time: 1 h
Prep: 15 min
Cook: 45 min
Difficulty: Easy

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

5.0

Baked Pear with Gorgonzola and Walnuts

30 minEasy

As a main

Roast Christmas Goose

3 h 30Medium

To drink

Christmas Cranberry & Spice Punch

25 minEasy

Nutrition facts

per serving · estimate

245kcal

Protein9 g15%
Carbs18 g31%
Fat14 g54%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Grate the zucchini with the skin on for more flavor and nutrients! You can also add diced feta or sun-dried tomatoes for a Mediterranean version 😍

Freezing : Can you freeze this recipe?

Yes

Very well, up to 3 months in individual slices, in freezer bags.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

The baked cake can be made the day before with no problem.

Reheating : How do you reheat it?

Oven at 160°C for 10-15 minutes. Microwave at medium power (1-2 minutes). Air fryer possible to regain crispness.

Variations

Add olives or diced ham.
Replace the garlic powder with onion powder.
Serve warm or cold, sliced.

Mistakes to avoid

Not squeezing out the zucchini: let it sweat 5 minutes with salt, then press it well.
Peeling the zucchini: grate it with the skin on, it tastes better.
Unmolding right away: let cool slightly on a rack before unmolding.

Frequently asked questions

How do you make a zucchini cake?

Grate the zucchini, let it sweat and press it, beat the eggs with the olive oil and milk, add flour and baking powder, fold in the zucchini, cheese and herbs, then bake 45 minutes at 180 °C.

Why let the zucchini sweat?

The grated zucchini is salted in a colander for 5 minutes, then pressed to remove as much water as possible. The cake stays tender without getting too wet.

How do you know when the cake is done?

After about 45 minutes at 180 °C, the cake should be nicely golden and a knife inserted in the center should come out dry. Let it cool slightly on a rack before unmolding.

What do you serve this savory cake with?

Serve it warm or cold, sliced, as an appetizer or on a picnic. It is tender thanks to the zucchini and scented with herbes de Provence.