Soft and flavorful, the savory zucchini and ham loaf cake is a rustic and very appetizing appetizer that you can prepare for the upcoming Easter lunch or propose as a packed lunch for one of the many outings and picnics awaiting you during this spring. It’s really simple to prepare: the dough, in fact, does not require rising times, as it rises directly in the oven thanks to the use of instant yeast for savory preparations instead of brewer’s yeast. A practical and quick solution, perfect for those with little time but who do not want to give up taste (I have already successfully experimented with it in the savory pumpkin and speck loaf cake, in the savory spinach muffins, and in the cornbread). To make this rustic loaf cake, you just need to briefly stew the zucchinis in a pan along with a spring onion and prepare a soft dough with eggs, flour (also works perfectly with gluten-free flour), oil, milk, and Parmesan cheese. The irresistible aroma emanating from the oven will conquer you at the first bite. Delicious on its own, the savory zucchini and ham loaf cake is also perfect for accompanying cured meats and cheeses, creating a perfect balance between savoriness and softness. Sliced, it will be a real ace up your sleeve to impress your guests or make a special outdoor snack!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, All Seasons
- Energy 327.39 (Kcal)
- Carbohydrates 23.48 (g) of which sugars 1.37 (g)
- Proteins 13.16 (g)
- Fat 21.10 (g) of which saturated 5.42 (g)of which unsaturated 12.52 (g)
- Fibers 1.16 (g)
- Sodium 460.61 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a 9.5×4 inch zucchini savory loaf cake
If you are celiac, you can use the same weight of Schar bread mix instead of all-purpose flour. However, ensure the instant yeast is labeled “gluten-free.”
- 3 eggs (medium)
- 6 oz all-purpose flour (or: gluten-free bread flour)
- 1.75 oz Parmigiano Reggiano DOP (grated)
- 5 tbsps vegetable oil
- 0.42 cup milk
- 0.5 oz instant yeast for savory preparations (1 packet)
- 7 oz zucchini
- 2.5 oz prosciutto (sliced)
- 1 spring onion
- 2 pinches salt
- to taste pepper
- 2 tbsps extra virgin olive oil
Tools
- 1 Cutting board
- 1 Knife
- 1 Skillet nonstick
- 1 Bowl
- 1 Wooden spoon
- 1 Loaf cake mold about 9.5×4 inches
- Parchment paper
How to prepare savory zucchini and ham loaf cake
To prepare the savory zucchini and ham loaf cake, start by washing and trimming the zucchinis. Cut them in half lengthwise and then into slices about 1/8 inch thick (1). Wash the spring onion and slice it thinly (2), then gently fry it in a skillet with the oil, being careful not to burn it (3).
Add the zucchinis (4), a pinch of salt, and cook over low heat for 6-7 minutes, stirring often, until they are soft (5). Turn off the heat and let cool. Slice the prosciutto into strips (6).
Then take care of the loaf cake batter: in a bowl, crack the eggs and add a pinch of salt, a dash of pepper, and the Parmesan cheese (7). Beat them vigorously with a fork or a wooden spoon, then add the oil and milk (8). Mix them into the eggs (9).
Then add the flour and instant yeast (10). Work the mixture with a wooden spoon for a couple of minutes until you get a smooth, homogeneous, and fairly fluid batter (11). Now, add the zucchinis and prosciutto (12). If you want, you can set aside some to decorate the top of the loaf cake.
Mix carefully to distribute them evenly (13). Line a 9.5×4 inch loaf cake mold with parchment paper. If you don’t have one of these sizes, consult this guide to help you choose the most suitable mold or adjust the quantities according to your mold size. Pour the savory loaf cake batter into the mold and level it well with the spoon. Decorate it with the zucchinis and prosciutto set aside (14). Bake the rustic loaf cake in a preheated oven at 356°F (static) for about 45 minutes. Before removing it from the oven, check if it’s done with a wooden skewer, which should come out dry. Take it out (15) and let it cool before removing it from the mold.
Serve the savory zucchini and ham loaf cake as an appetizer or a savory snack. Cut into cubes, it also works well as a nibble to accompany an aperitif.
Storage
This loaf cake stays soft for up to 3 days, sealed in a plastic bag at room temperature.
Tips and Variations
Instead of prosciutto, you can use the same amount of speck, or some bacon to fry along with the zucchinis.
FAQ (Questions and Answers)
Can I use brewer’s yeast?
Yes, you can use 0.18 oz of dry brewer’s yeast (to be added to the flour) or 0.42 oz of fresh brewer’s yeast (to be dissolved in lukewarm milk). In this case, once the batter is poured into the mold, let it rise in the oven turned off with the light on until it reaches the edge of the mold.
