Steps

• 1. Wash, trim, and grate the zucchinis with a coarse grater. Then set aside in a strainer, salted with fine salt, to drain their water.

  

• Clever Trick:
  When adding the speck, try heating it for 30 seconds in a pan: it brings out all the flavor and makes the cake even more irresistible!

  

• 2. In a large bowl, beat the eggs, yogurt, and oil with a hand whisk.
  3. Add flour, Parmesan, yeast, salt, and pepper. Mix just enough to combine. If the batter is too thick, add a little room temperature milk.

  

• 4. Incorporate the well-squeezed zucchini, leaving about a handful aside, the cubed provolone, and the speck, leaving a handful aside.
  5. Pour the batter into a bundt cake mold (22 cm) lined with parchment paper or buttered and floured. Level with a spoon.

  

• 6. Sprinkle the surface with grated Parmesan, the reserved zucchini, and speck, and bake in a static oven at 347°F for about 50 minutes. Always check with a toothpick after 40-45 minutes.
  7. Let cool slightly, unmold, and serve!

  

• This recipe is one of those little home pleasures that I often prepare, especially when I want something tasty without spending too much time in the kitchen.
  It reminds me of end-of-summer Sundays, with the fresh zucchini from the greengrocer in abundance, and those moments when it takes little to put a dish on the table that brings the whole family together.
  The softness of the cake, the savory taste of speck, and the enveloping aroma of cheese turn each slice into a real treat. Try it and let me know if it wins you over like it did us!