I’ve just come back from my Chile trip and have to cope with these extremely high temperatures here in Luxembourg. More than 30° for a whole week. It’s not that I don’t appreciate a cozy little heatwave once in a while but changing climate zones within a country for two weeks and then coming back home and having the body to adapt again is a bit much. But hey… let’s consider the positive aspect of all this.
Long summer nights call for picnics or aperitivos; occasions for which I love baking my savoury cakes. This one is definitely one of my favourites. It’s so moist yet not compact, I am really glad the feta and zucchini harmonise so well. Even carnivores don’t mind the fact that it’s a 100% veggie.
Today I had this lovely cake for lunch with a big green salad. So it’s really up to you when to enjoy it. The most important thing with these recipes is that you choose good quality products. The olive oil for instance is a major component in the flavour composition. One might think, well…, it’s being baked anyways, but still, a good extra virgin olive oil contributes to a very pleasing outcome.
Why you’ll love this recipe?
Moist and flavourful: The zucchini keeps the cake wonderfully moist, while the feta adds a savoury burst of flavour to every bite.
Perfect for any meal: This versatile cake works equally well as a hearty brunch item, a light lunch or a appetiser.
A delightful blend of ingredients: The combination of fresh zucchini and tangy feta creates a balanced dish that feels indulgent without being overly heavy.
Easy to prepare and share: Simple to make and easy to slice, this cake is perfect for gatherings or as a quick homemade option for guests.
Zucchini Feta Cake
Ingredients
- 255 g flour
- 1 pack baking powder
- 1 pinch of sea salt
- 2 eggs
- 150 ml extra virgin olive oil
- 185 g courgettes
- 125 g feta
- zest of half a lemon
Instructions
- Preheat the oven to 180°
- Grate the zucchini and set aside.
- In a large bowl whisk together all the dry ingredients.
- In another bowl mix the eggs and the olive oil until well combined.
- Add the zucchini and the crumbled feta.
- Now add the lemon zest and mix until you get an even mixture.
- Finally add the dry ingredients and mix again for about half a minute.
- Pour the batter into a cake pan and bake for around 50-60 minutes.
- Enjoy!!!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
