Zucchini and Potato Savory Cake
This savory Zucchini and Potato Cake is a delightful twist on traditional baking, combining the freshness of zucchini with the heartiness of potatoes and a creamy touch of cheese. Enhanced with Parmesan and a hint of sugar, this dish is perfect for any occasion, whether served as a main or a side. Easy to make, it’s a flavorful addition to your recipe collection!
ingredients
- 2 medium zucchinis, grated
- 1 medium potato, grated
- 1 small onion, finely chopped
- 4 large eggs
- 100 ml (about 3.4 fl oz) milk
- 60 ml (about 2 fl oz) extra virgin olive oil
- 120 g (about 1 cup) all-purpose flour
- 11 g (about 2 tsp) baking powder
- 1 tsp sugar
- Salt, to taste
- Black pepper, to taste
- 70 g (about ½ cup) grated Parmesan cheese
- 150 g (about 5.3 oz) soft cheese, spreadable
steps
- 1.
Preheat your oven to 350°F (175°C) and grease a 24x11 cm (9.5x4.3 inches) loaf pan with olive oil.
- 2.
In a large mixing bowl, combine grated zucchini, grated potato, and chopped onion.
- 3.
In another bowl, whisk together eggs, milk, olive oil, sugar, salt, and pepper until smooth.
- 4.
Gradually add the flour and baking powder to the egg mixture, stirring until just combined.
- 5.
Fold in the vegetable mixture and add in the Parmesan cheese, mixing gently to incorporate.
- 6.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- 7.
Bake in the preheated oven for 45-55 minutes, or until the cake is golden brown and a skewer inserted in the center comes out clean.
- 8.
Allow to cool slightly before slicing. Serve warm or at room temperature with a dollop of soft cheese on the side.
