As soon as I saw this salted zucchini cake I knew I’d be preparing it in little time. And so I did.
I love recipes with zucchini (if you have read some other recipes here, you may have already noticed it ;-D), better if easy to prepare and risk free.
I called it zucchini cake because its shape, cut in squares, reminds me the cakes my grandmother prepared. Different flavors, same shape.
I found this recipe on an Italian blog I like so much, Arabafeliceincucina, from where I have already prepared a lot of good and risk free recipes, such as the 15 min coconut truffle or the wonderful flour and butter free banana pancakes.
This salted zucchini cake is pretty easy to prepare. You just have to mix the ingredients and bake it. No worries, no difficulties.
Since now I have eaten it as it is, at room temperature. I believe it may be good also if you warm it or…cold from the fridge. It is a super idea for a picnic, for a lunch to go and for a buffet.
- 5 eggs
- 120 g of flour
- 110 g of oil
- 1½ Tsp of baking powder for salted cakes
- 120 g of cheese (I used Swiss cheese)
- half onion
- 3 big zucchini
- 1 carrot
- Turn on the oven to 180°C/356°F.
- Cover a baking pan with parchment paper.
- Grate zucchini and carrot.
- In a bowl, mix together eggs, oil, flour and yeast. Whisk until well combined.
- Add the grated zucchini, grated carrot, the minced onion and the cheese you want to use, thinly cut or grated.
- Mix it all and add salt and pepper to taste (it may vary depending on the cheese you choose).
- Pour into the baking pan and bake for 40-45 minutes or until it becomes brown golden on the surface.
- Let it cool before cutting it in squares.
- You can keep it in the fridge, covering with alluminium.
- Buon appetito!
4 thoughts on “An Easy Salted Zucchini Cake for Your Picnic or Buffet”
Can you tell us more about the yeast for salted cakes?
Hi Janis, sorry for the delay in answering you. I was trying to understand what it can be called abroad – but I have no answer yet. It is called exactly like this here and so just look for the same kind of yeast/baking powder in your market. Thank you 🙂
I notice you don’t leave it to rise.
Is it baking powder?(Sodium Bicarbonate and an acid – usually cream of tartar)
Yes, it is baking powder – but here in italy you have one specific to salted recipes.