Description
A moist and hearty Italian Zucchini Cake that blends fresh zucchinis with subtle onions and herbs, making it perfect for family gatherings or a casual snack.
Ingredients
Scale
- 3 medium zucchinis, grated
- 1 large onion, thinly sliced
- 2 eggs
- 1 cup flour
- 1 cup milk
- 1/4 cup olive oil
- Salt to taste
- Black pepper to taste
- Fresh herbs (like basil or thyme), chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the grated zucchinis, thinly sliced onion, and fresh herbs in a mixing bowl and stir until well mixed.
- Whisk together the eggs, milk, olive oil, salt, and pepper in another bowl until smooth.
- Add the flour gradually to the egg mixture, stirring continuously until the batter is smooth.
- Fold the zucchini mixture into the batter using a spatula until combined.
- Pour the batter into a greased baking pan and spread it evenly.
- Bake for 30-35 minutes, or until golden brown and a toothpick comes out clean.
- Allow to cool slightly before slicing and serving.
Notes
For best results, squeeze out excess moisture from the grated zucchinis and use fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg
Keywords: zucchini cake, Italian dessert, vegetarian baking, comfort food