The savory zucchini and cheese loaf cake is a vegetarian variation of the pea and mortadella loaf cake, soft, quick and perfect to make any time during the week. It is made with a well-tested base, ready in a few minutes, which you can enrich each time with different ingredients.
In this spring version, the zucchini make the batter soft and delicate, while the cheese adds flavor. It’s a practical recipe, ideal as a fridge-cleanup dish, easy to prepare in advance and excellent both warm and at room temperature.
Perfect for a quick dinner, a buffet, a picnic or as a packed lunch, this loaf cake is a simple but always winning solution.
If you like this or are looking for other easy savory tarts to make in minutes, you will also enjoy these recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Cooking time: 40 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, Spring
Ingredients to prepare the savory zucchini and cheese loaf cake: soft, quick and perfect for any occasion
- 1 2/3 cups all-purpose flour
- 7 tbsp milk
- 3 eggs
- 1/3 cup vegetable oil
- 1 zucchini (about 7 oz (about 1 medium zucchini))
- 4.2 oz scamorza cheese
- 1/2 cup grated Parmesan cheese
- 2 1/2 tsp instant baking powder (for savory preparations)
- salt
- pepper
Tools to prepare the savory zucchini and cheese loaf cake: soft, quick and perfect for any occasion
- Bowl
- Spatula
- Grater
- Loaf pan
How to prepare the savory zucchini and cheese loaf cake: soft, quick and perfect for any occasion
To prepare the zucchini and cheese loaf cake, start with the zucchini.
Grate the zucchini using a coarse grater, add a pinch of salt and let it rest for about 10 minutes. After the resting time, squeeze it very well with your hands or using a clean kitchen towel to remove all excess water.
Meanwhile, cut the cheese into cubes.
In a large bowl, crack the eggs, add the milk, the vegetable oil and the grated Parmesan. Whisk with a whisk or a spatula until you obtain a homogeneous mixture and season with salt and pepper.
Sift the flour with the instant baking powder and incorporate them into the mixture, stirring with a spatula.
Then add the well-squeezed zucchini and the cheese cubes, mixing to distribute the filling evenly.
Oil and flour a loaf pan or line it with parchment paper. Pour the batter and level the surface. With a slightly oiled knife, make a shallow central cut.
Bake in a preheated conventional oven at 356°F for about 40 minutes. Check doneness with a skewer.
Let cool slightly before slicing.
Storage
It can be kept at room temperature for 1 day or in the refrigerator for 2-3 days, well covered. Also great slightly warmed.
Tips
Squeeze the zucchini very well: this is the essential step.
For a more intense flavor you can use smoked scamorza.
Variations
Zucchini and feta for a fresher flavor.
Zucchini and ricotta for a softer texture.
Zucchini and walnuts for a crunchy note.
FAQ (Questions and Answers)
Can I make it in advance?
Yes, it’s perfect even the next day.
Can I freeze it?
Yes, better if already sliced.
Can I use raw zucchini without squeezing them?
Better not: they would release too much water while baking.
