Ingredients

• 3 zucchini, diced
• 2 eggs
• 200ml / 0.82 cup kefir – Kefir adds a tangy flavor and moist texture to the cake.
• 2 tbsp flour – Helps to bind the ingredients together.
• 80ml / 0.37 cup olive oil – Adds richness and helps achieve a moist cake.
• 10g baking powder – Ensures the cake rises and becomes fluffy.
• Black pepper, to taste – For a bit of spice.
• Salt, to taste – Enhances the overall flavor.
• Red pepper flakes, to taste – Adds a touch of heat.
• Chives, chopped (optional)
• Parsley, chopped (optional)
• Dill, chopped (optional)
• 100g / 3.5 oz cheddar cheese, grated – Provides a savory, cheesy flavor.

Instructions

1. Preheat the Oven: Start by preheating your oven to 180°C (350°F). Grease a baking dish or line it with parchment paper.
2. Prepare the Zucchini: Dice the zucchini into small cubes. In a large mixing bowl, combine the zucchini with a pinch of salt and let it sit for a few minutes. This will help draw out excess moisture from the zucchini. Afterward, squeeze out the water and set the zucchini aside.
3. Mix the Wet Ingredients: In another bowl, whisk together the eggs, kefir, and olive oil until smooth. This mixture will add richness and moisture to the cake.
4. Combine the Dry Ingredients: In a separate bowl, sift the flour and baking powder together. Add black pepper, salt, and red pepper flakes to taste. Stir in the chopped chives, parsley, and dill if using.
5. Assemble the Batter: Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix. Fold in the grated cheddar cheese and diced zucchini, ensuring the zucchini is evenly distributed throughout the batter.
6. Bake the Cake: Pour the batter into the prepared baking dish. Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the cake should feel firm to the touch.
7. Cool and Serve: Allow the cake to cool slightly before slicing. This Zucchini Cake is best served warm, making it an ideal choice for dinner. You can garnish it with additional herbs or a dollop of sour cream for extra flavor.

Tips for Success

• Drain the Zucchini Well: Excess moisture in the zucchini can make the cake soggy. Make sure to drain and squeeze the zucchini thoroughly after salting.
• Use Fresh Herbs: Fresh herbs like parsley, chives, and dill add a burst of flavor and freshness to the cake. Feel free to adjust the amount based on your preference.
• Experiment with Cheese: While cheddar works wonderfully in this recipe, you can experiment with other cheeses like feta, mozzarella, or Parmesan for different flavors.

Nutritional Facts (Per Serving)

• Calories: 220
• Protein: 8g
• Carbohydrates: 12g
• Fat: 16g
• Fiber: 2g
• Sugar: 2g

FAQs

Q: Can I make this cake ahead of time?
A: Yes, you can prepare the batter ahead of time and store it in the fridge for up to 24 hours before baking. Alternatively, you can bake the cake and reheat it when ready to serve.

Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, whole wheat flour can be used, but it may result in a denser cake. You might need to adjust the liquid ingredients slightly.

Q: What can I serve with this zucchini cake?
A: This cake pairs well with a fresh salad, grilled chicken, or even a simple tomato soup. It’s also delicious on its own as a light dinner or lunch.

Conclusion

This Zucchini Cake is a fantastic way to enjoy a healthy and flavorful dinner. With its easy preparation and delightful taste, it’s sure to become a regular in your meal rotation. The combination of zucchini, eggs, and cheddar cheese creates a satisfying dish that’s both nutritious and comforting. Enjoy this recipe as a go-to option for a quick, delicious dinner!