As summer comes, it brings with it our beloved zucchinis, many zucchinis. Nature generously gifts us the zucchini so that we can eat it raw, cooked, in sweet or savoury preparations, one like this zucchini cake. It’s so delicious, so fluffy, so easy, and such a good idea for both little and older hands.
Last year, it was the little hands’ favourite vegetable. He loved it in any shape and form, and I didn’t stop trying out imaginative ways to eat it and not get bored by it. Grandpa’s garden kept giving us more and more zucchinis, and the ways you can use them are truly innumerable. This year, I hope to show you some of them, though I also hope that the little hands manage to eat it in its original form as he used to. For now, though, the whole family loved this cake.
Regarding zucchini
This little green vegetable has many benefits, some of them being its high nutritional value since it’s rich in antioxidants, vitamins, metals, and trace elements. It contains iron, manganese, zinc, phosphorus, calcium, vitamin A, and vitamins from the B complex, and has a high vitamin C content, as well as a high plant fibre content. It helps maintain healthy digestion, can lower blood sugar levels, can reinforce one’s eyesight, improve the health of the heart, and more. Learn to love the zucchini and teach your children to love it too, since there is a good reason or rather multiple great reasons.
What we are going to need
- Zucchini. The king of the summer. Prefer organic zucchinis, wash them well, and grate them finely. Then, squeeze them in a piece of cheesecloth to remove all their liquids, since you’ll be using just the flesh for the recipe. You can store the liquid from the zucchinis to make food tastier or add it to smoothies.
- Eggs. Necessary and irreplaceable.
- White and yellow cheeses. I used Cretan kefalograviera and goat feta, and that’s why I didn’t use any salt. For children under the age of one year old, choose low-salt cheeses.
- Olive oil. The only liquid element in this recipe and I wouldn’t suggest replacing it.
- Turmeric. A superfood spice, the yellow root with its unique abilities and special flavour; I write more about it here.
- Flour. I used organic flour from emmer wheat, but you can use all-purpose flour.
- Fresh onions. You can skip it, but it makes an amazing combination. Additionally, use dill if you like it, I didn’t have any this time though.
Serving suggestion
We ate the zucchini cake for breakfast with fruits, we took it on our day trip and to the beach, and everyone who tried it loved it. It can be eaten at all hours, as a snack, or as dinner. A try is enough to convince you.
Find our little plates here.
Storage
Since it’s the summer, I’d suggest storing it in the fridge, covered, after it’s cold. It’s good for 2–3 days. I haven’t tried freezing it, but I’m sure it can be done, allowing you to have a tasty and nutritious snack whenever you need it.
Do you like savoury recipes? Then try also
- Αλμυρό κέικ κολοκύθας χωρίς γλουτένη
- Αλμυρά muffins με κολοκυθάκι, αρακά και καρότο
- Και μην ξεχάσετε να δοκιμάσετε το πέστο κολοκυθιού.
Preheat the oven to 180°C.
Oil a baking pan thoroughly and set it aside.
Mix the eggs in the mixer or by hand.
Add the olive oil and the turmeric and continue mixing.
Add the grated and squeezed zucchini and the chopped fresh onion and mix.
Continue by adding the grated cheese and feta.
Finally, add the flour, mixed with the baking powder, and mix thoroughly with a silicone spatula or by hand until the mixture is homogenous and all flavours are combined.
Move the mixture to the cooking pan and spread evenly using oiled hands.
Bake for 50–60 minutes, until it has the colour you see on the pictures, and it looks cooked underneath as well, or until a toothpick emerges dry after being inserted in the cake.
Ingredients
Directions
Preheat the oven to 180°C.
Oil a baking pan thoroughly and set it aside.
Mix the eggs in the mixer or by hand.
Add the olive oil and the turmeric and continue mixing.
Add the grated and squeezed zucchini and the chopped fresh onion and mix.
Continue by adding the grated cheese and feta.
Finally, add the flour, mixed with the baking powder, and mix thoroughly with a silicone spatula or by hand until the mixture is homogenous and all flavours are combined.
Move the mixture to the cooking pan and spread evenly using oiled hands.
Bake for 50–60 minutes, until it has the colour you see on the pictures, and it looks cooked underneath as well, or until a toothpick emerges dry after being inserted in the cake.
Notes
Αυτό το περιεχόμενο χορηγείται με άδεια Creative Commons Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 4.0 Διεθνές .
Το περιεχόμενο αυτού του blog αποτελεί πνευματική ιδιοκτησία της εταιρίας LITTLE HANDS BLW. Συνεπώς, ΑΠΑΓΟΡΕΥΕΤΑΙ κάθε αναδημοσίευση, αντιγραφή ή τροποποίηση του χωρίς την έγγραφη συγκατάθεση της εταιρίας. Εάν ενδιαφέρεστε για το περιεχόμενο του blog, μπορείτε να επικοινωνήσετε μαζί μας για να συζητήσουμε πως θα μπορούσαμε να συνεργαστούμε.
