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Moist Zucchini and Parmesan Cake

A delicious and moist savory cake made with grated zucchini and rich Parmesan cheese, perfect for any gathering or special occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish, Side Dish
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium zucchinis, grated Make sure to squeeze out excess moisture
  • 1 cup grated Parmesan cheese Can substitute with other cheeses if desired
  • 3 large eggs
  • 1/2 cup olive oil
  • 1 cup all-purpose flour Can be substituted with gluten-free flour
  • 1 teaspoon baking powder
  • to taste salt
  • to taste pepper
  • 1 teaspoon dried oregano or thyme

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grate the zucchinis and squeeze out any excess moisture.
  3. In a large mixing bowl, beat the eggs and then add the olive oil. Whisk until well combined.
  4. In a separate bowl, mix together flour, baking powder, salt, pepper, and dried oregano or thyme.
  5. Slowly add the dry mixture to the wet ingredients, stirring until just combined.
  6. Fold in the grated zucchini and Parmesan cheese until evenly distributed.
  7. Grease an 8-inch or 9-inch cake pan with olive oil and pour the batter into the pan.
Baking
  1. Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick comes out clean.
  2. Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For a dairy-free option, substitute Parmesan with nutritional yeast. Make sure to avoid overmixing to maintain a fluffy texture.