Description
A unique and flavorful cake made with zucchini, feta cheese, and fresh mint, perfect for a savory treat.
Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup crumbled feta cheese
- 1/2 cup fresh mint leaves, chopped
- 1/4 cup olive oil
- 3 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, combine the grated zucchini, crumbled feta cheese, and chopped mint leaves. Stir until well mixed.
- In another bowl, whisk together the olive oil and eggs until smooth. Add this mixture to the zucchini mixture and stir until combined.
- In a separate bowl, mix the flour, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the grated Parmesan cheese until evenly distributed.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the batter.
- Substitute the feta cheese with goat cheese for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Savory Cake
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg