Savory bundt cake with grated zucchini and speck without pastry: soft, quick, and perfect for any occasion: Have you ever made a savory cake that makes you fall in love at the first bite?
This one with zucchini and speck is one of the most dinner-saving and beloved recipes on my blog: crispy outside, soft inside, made with very few ingredients and… disappears in a flash!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 10 Days
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn, Summer
- Energy 292.24 (Kcal)
- Carbohydrates 22.64 (g) of which sugars 0.57 (g)
- Proteins 10.65 (g)
- Fat 18.51 (g) of which saturated 4.51 (g)of which unsaturated 12.92 (g)
- Fibers 0.94 (g)
- Sodium 289.70 (mg)
Indicative values for a portion of 100 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
If you’re tired of complicated recipes, here is an essential list to make your savory zucchini and speck cake. Everything is measured with a yogurt jar, so no scale and zero stress.
- 3 jars all-purpose flour
- 1.76 oz grated Parmesan cheese
- 1 jar plain yogurt
- 1 jar sunflower seed oil
- 3 eggs
- 8.82 oz zucchini
- 3.53 oz provolone cheese (or other firm cheese of choice)
- 2.82 oz speck (in strips or cubes)
- 1 packet instant yeast for savory preparations
- to taste salt (about 1 teaspoon)
I recommend checking out the tools I use to make it perfect every time!
Scroll down for the complete recipe or click here to save the idea for tonight!
Tools
Discover what you need to make this Savory Zucchini and Speck Bundt Cake
- 1 sharp vegetable knife
- 1 9-inch bundt pan
- 1 non-scratch silicone whisk
Making this recipe is really simple, follow step by step and you will see the result!
Steps
Preparing this savory zucchini and speck cake is a piece of cake. No complicated tools, just a bowl, a hand whisk, and a few steps:
1. Wash, trim, and grate the zucchini with a large-holed grater. Then set aside in a colander, salted with fine salt, to drain their water.
Smart tip:
When adding the speck, try heating it for 30 seconds in a pan: it releases 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 dough is too compact, add a little milk at room temperature.
4. Gently squeeze excess water from the zucchini and fold them into the mixture, reserving a handful, along with the cubed provolone and speck, leaving a handful aside.
5. Pour the mixture into a 9-inch bundt pan lined with parchment paper or greased and floured. Level with a spoon.
6. Sprinkle the top with grated Parmesan, the reserved zucchini, and speck, and bake in a static oven at 347°F for about 50 minutes. Always do the toothpick test after 40-45 minutes.
7. Let cool slightly, unmold, and serve!
This recipe is one of those little home pleasures I prepare often, 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 bring to the table a dish that brings the whole family together.
The softness of the bundt cake, the savory taste of the speck, and the enveloping aroma of the cheese make every slice a real treat. Try it and let me know if it wins you over as it has won us over!
Try it today; it takes just 10 minutes! Perfect to bring to the office, on a trip, or to serve warm at a dinner with friends. Cut a slice, taste it… and then tell me how it went!
Want a vegetarian or lactose-free version? Let me know in the comments!
Storage:
2 days at room temperature under a glass dome or plastic wrap, or even better for 4-5 days in the refrigerator. Heat before serving.
Notes: you can replace the speck with diced cooked ham or make the recipe vegetarian by omitting it. Feel free to use whole wheat or gluten-free mix flour.
Service: excellent warm or cold, accompanied by a fresh mixed salad.
Savory bundt cake with grated zucchini and speck without pastry: soft, quick, and perfect for any occasion
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Did you like this recipe?
Leave me a thought in the comments or share it with those who love savory cakes!
FAQ (Questions and Answers)
Can I replace yogurt with something else?
Yes, you can use the same amount of soft ricotta or light cream cheese.
Do the zucchini need to be cooked first?
No, they should be grated raw. This keeps them moist, and the cake stays soft.
Can I freeze it?
Yes, once cooked and cooled. Slice and freeze in portions.
Do you need a scale for this recipe? Yes and no, the main ingredients are measured with a yogurt jar
Do you need a scale for this recipe? Yes and no, the main ingredients are measured with a yogurt jar
