Savory zucchini cake is like a quiche without the crust. Make it for dinner and use the leftovers during the week for a grab and go breakfast or lunch.
It’s Secret Recipe Club Time again and his month I have been assigned to Adina from Where is my Spoon. Adina is from Romania, but has been living in Germany for the past ten years with her husband and children. She is passionate about cooking and you can tell from the wide variety of recipes on her site. I think Adina loves zucchini squash just about as much as I do! She has several tasty looking zucchini recipes that I plan to try out like the Zucchini Beef Meatballs, Vegan Zucchini Cashew Curry, and Zucchini Feta Pancakes. I settled on the Savory Zucchini Cake for the Secret Recipe Club because I used to make something very similar to this , but it was made with a biscuit mix rather than flour. This is much healthier version.
This recipe was easy to make. The most time consuming part was shredding the zucchini, cheese and chopping the onions.
After the shredding and chopping is done, the remaining ingredients are mixed in. . .
Serve this for dinner with a side salad like my chopped salad and use leftovers during the week.
Here’s Adina’s recipe and mine is below. I did not use bacon and I used whole wheat flour rather than white.
- 1 pound of zucchini
- 1 large onion
- 7 ounces grated cheese (I used parmesan)
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ½ cup avocado oil
- 5 eggs
- 1 clove garlic
- Pre-heat the oven to 180 celsius/350 degrees
- Grate the zucchini, and cheese - place in bowl
- Chop the onions - add to same bowl
- Add the eggs to a bowl- beat well - add to bowl
- Stir in remaining ingredients and mix
- Pour into a parchment lined baking tray and bake for 30 minuttes
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