This savory Zucchini Pound Cake is soft, flavorful, and perfect for any occasion! Whether you’re serving it for brunch, as an appetizer, a snack, or even as a grab-and-go treat, this cake is sure to impress.
The recipe is incredibly simple—just mix everything together, and the result is absolutely delicious! Packed with grated zucchini and Scamorza cheese (or Mozzarella), this cake is a crowd-pleaser.
Ingredients:
for a 26×11.5 cm / 10×4.5-inch loaf pan:
- 300 g / 2 medium zucchini
- 160 g / 3 eggs
- 200 g / 1 ½ cups all-purpose flour
- 100 ml / ⅓ cup + 1 tbsp sunflower oil
- 100 ml / ⅓ cup + 1 tbsp milk
- 40 g / ⅓ cup grated Parmesan
- 16 g / 1 tbsp baking powder (for savory recipes)
- 80 g / 2.8 oz Scamorza cheese (or Mozzarella), diced
- Salt, to taste
- Pepper, to taste
How to Make Zucchini Pound Cake
- Wash the zucchini and trim the ends. Grate them using a coarse grater and place in a bowl.
- Add a pinch of salt, mix well, and transfer the grated zucchini to a sieve to drain excess water.
- In a large bowl, whisk the eggs with salt. Add the grated Parmesan, pepper, milk, and sunflower oil. Mix well with an electric whisk.
- Sift the flour and baking powder into the mixture, then whisk again until smooth and lump-free.
- Squeeze any remaining water from the zucchini and fold it into the batter using a spatula.
- Preheat the oven to 180°C (350°F). Grease and flour your loaf pan.
- Pour the batter into the pan, smooth the top, and sprinkle the diced Scamorza cheese evenly over the surface.
- Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan. Slice and serve!
Bon Appétit!
